This recipe was again inspired by the Hugh Fearnely cook book all about vegetables. We tried it just because we had beetroot growing in the garden. We were impressed because it is lovely (if you like beetroot!). Just another way to use this vegetable other than pickled!

Ingredients
Rough puff pastry
2 table spoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons soft brown sugar
300 to 400g beetroot peeled and sliced if big (baby beets just scrub and halve)
Salt and pepper to taste.

Method
Preheat the oven to 190-200 degrees
Heat the oil in a frying pan (this pan needs to have a heat resistant handle as it goes in the oven)
Add the vinegar, sugar, salt and pepper. Stir really well and then add the beetroot. Make sure it all gets covered by the juices. You want the beetroot to completely cover the bottom of the pan.
Cook until the beetroot is just going tender (about 20 mins) stirring occasionally.
With the pastry make a disc the size of the frying pan and place over the top of the beetroot. Push down the sides of the pastry. Put into the oven ad cook for approx 20 mins or until the pastry is fully puffed up and golden brown.
Once out of the oven, leave it to cool for about 5 to 10 mins before turning out onto a plate. Any left over juices pour over the top of the beetroot.
Serve hot.