Recipe adapted from Mimi Thorisson
For the filling
For the pastry
Beetroot has a way of staining everything red, if you are not careful. When peeling beetroot, I like to wear plastic or surgical gloves, or even dishwashing gloves will prevent you from looking a bit Lady Macbeth. I even have a cheap wooden board specifically for cutting beetroot (which I also use for other veges) as the red juices will leave an almost permanent stain.
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View the recipe online: https://eatlittlebird.com/caramelized-beetroot-tarte-tatin/