Beetroot is a hugely versatile ingredient, says our kichen garden cook.

The recipe this week is hugely versatile. You can either make a big tart and serve it with salad or make small individual ones to serve with roast beef or as a first course.

Beetroot, rosemary and balsamic tarte tatin, with Parmesan, herb-and-crumb-crusted fillet of beef and red-wine jus (serves 4)

Ingredients

1 sheet pre-rolled all-butter puff pastry
6 medium-sized beetroots (keep the leaves)
1 red onion, cut
2 sprigs rosemary
3 sprigs thyme
4 cloves garlic
15ml olive oil
25ml maple syrup
25ml balsamic vinegar, the thick, syrupy kind
Seasoning
40g hazelnuts, chopped

800g fillet of beef
3 tablespoons wholegrain mustard

200g fresh breadcrumbs
75g grated Parmesan
2 sprigs rosemary
3 sprigs thyme
25g butter
Seasoning

25g butter
1 onion, chopped
1 clove garlic
1 sprig rosemary
2 sprigs thyme
200ml red wine
200ml beef stock

Method

Pre-heat the oven to 200 ̊C/400 ̊F/gas mark 6. Wash, scrub and top and tail the beetroots. Make a foil parcel and, in the middle, compile the beetroot, red onion, rosemary and thyme, crushed garlic, olive oil, maple syrup and balsamic. Seal the foil and cook the parcel for about 30 minutes. Allow to cool before cutting the beetroot into neat slices.

Divide the liquid from the foil parcel between individual tart cases of about 10cm (4in) diameter, scatter the chopped hazelnuts on top of them and neatly arrange the beetroot, onions and garlic on top. Cut four rounds out of the pastry and carefully place them over the piles, tucking in the sides. Cook for 20 minutes.

Rub the fillet of beef with wholegrain mustard. In a bowl, combine the breadcrumbs, Parmesan, herbs, butter and seasoning and then press the mixture onto the fillet to form a crust. Cook for about 30 minutes or until a meat thermometer reaches 65 ̊C for medium.

Meanwhile, melt the butter in a saucepan and fry the onion until soft. Add the garlic and herbs and then pour in the red wine and stock. Simmer until reduced by half.

Invert the beetroot tartes tatin onto plates and add a few thin slices of beef. Drizzle with the jus and arrange a few lightly dressed beetroot leaves for colour and freshness. Serve immediately.

More ways with beetroot

MAY 25 KITCHEN GARDEN.inddTricolore with a twist
Slice a large cooked beetroot into discs and layer three slices each of beetroot and buffalo mozzarella, dotting each layer with pesto as you go. Top with decoratively arranged slices of avocado and scatter with micro amaranth leaves. Spoon balsamic vinegar and olive oil around the plate and season before serving.

Beetroot-and-horseradish cream
Fry a diced red onion in olive oil and add 3 large diced, cooked beetroots. Cook until breaking up. Transfer to a bowl and add two tablespoons crème fraîche and a tablespoon freshly grated horseradish. Tip the mixture into the bowl of a food processor and process to a purée. Stir chopped chives through it and serve with smoked mackerel or beef.

Beetroot juice
In a blender, place two beetroots, a handful frozen mixed berries, a few sprigs mint and a grating of ginger and top with apple juice, then blitz to a smoothie.