Easy vegan nut roast
Enjoy this easy nut roast as a show-off veggie Christmas main course. With pomegranate, cranberries and chestnut mushrooms, it's filled with festive flavours
Honey roast beetroot & Wensleydale tart tartine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g beetrootpeeled and cut into wedges
- 1 red onioncut into wedges
- 1 tbsp olive oil
- 3 tbsp honey
- 2 tsp cider vinegar
- 20g butter
- 5 thyme sprigs
- 500g block all-butter puff pastry
- plain flourfor dusting
- 30g pecanstoasted and roughly chopped
- 60g vegetarian Wensleydaleor lancashire cheese, crumbled
Nutrition: Per serving
- kcal774
- fat50g
- saturates22g
- carbs64g
- sugars24g
- fibre8g
- protein14g
- salt1.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the beetroot and onion with the oil, honey and vinegar, then season. Tip into a 20cm non-stick ovenproof frying pan. Cover with foil and roast in the oven for 45-50 mins until the beetroot is tender. Remove from the oven and scatter over the butter and thyme.
step 2
Roll the pastry out on a lightly floured surface to the thickness of a £1 coin, then cut out a circle slightly larger than the frying pan, about 25cm (you can use a dinner plate as a guide). Lay the pastry over the beetroot mixture in the pan, and tuck it in around the edge using a cutlery knife or spatula. Bake for 50-60 mins, or until golden brown and puffed up.
step 3
Run a knife around the edge of the pastry to loosen, then carefully invert onto a serving plate. Scatter over the pecans and cheese to finish.
