Ingredients

• 2 bunches beetroot
• 1 tablespoon oil
• 1 red onion, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 375g block Coles Brand frozen puff pastry, thawed
• 1 tablespoon butter, melted
• 50g soft goat's cheese
• 1 teaspoons Coles Brand Australian extra virgin olive oil

Method

• Step 1 Cut leaves from beets, reserving small tender leaves to serve. Scrub beets and place in a large saucepan. Cover with water and boil, covered, for 1 hr, or until tender. Drain and, when cool enough to handle, peel and cut each beet into 6-8 x 2cm wedges. Beetroot is messy to prepare so wear disposable gloves when peeling and chopping it.
• Step 2 Preheat oven to 220C or 200C fan-forced.
• Step 3 Heat oil in a 24cm, ovenproof frying pan on medium. Cook onion for 10 mins, or until very soft. Add vinegar and sugar and cook, stirring, for 3 mins, or until caramelised. Remove from heat. Add beetroot.
• Step 4 Roll pastry between two sheets baking paper to a 26cm round. Lay pastry over beetroot, tucking down sides slightly around beetroot on inside of frying pan. Brush with butter. Transfer to oven and bake for 25 mins, or until puffed and golden.
• Step 5 Allow to sit in pan for 5 mins, then invert onto a serving plate. Crumble over goat’s cheese and scatter with reserved beetroot leaves. Drizzle over extra virgin olive oil before serving.