Ingredients - serves 4
· 500g bunch raw beetroot
· 100ml maple syrup
· 2 tsp olive oil
· Squeeze lemon juice
· 320g puff pastry sheet
· Handful of pine nuts
· 75g soft cheese
· Rocket to serve
Method
1. Heat the oven to 200°C/fan180°C/gas 6. Peel, then finely slice the beetroot. Layer evenly in a foil-lined roasting tin, then drizzle with the maple syrup, oil and lemon juice. Cover with foil, then roast for 25 minutes or until tender.
2. Meanwhile, put the pastry on a baking sheet, prick all over with a fork and bake on the shelf below the beetroot for 20 minutes. Remove, then put another baking sheet on top to gently flatten the pastry.
3. Remove the beetroot from the oven and take off the foil. Uncover the pastry, then use a fish slice to put the beetroot on top (leave a 2cm border). Drizzle over any juices. Return to the oven for 10 minutes. Serve scattered with rocket, crumbled cheese and pine nuts.