But now I am obsessed with its earthy flavour and I don’t even mind the stain it leaves on my fingers after I’ve roughly pushed the soft, roasted skins off of the purple orbs. And in this tarte tatin, the beautiful beetroot comes alive. The obvious partner for beetroot is soft, tangy goat’s cheese and so, I mixed a fresh Chevin with a little Mascarpone to create a lovely, creamy accompaniment to the tart (similar to what I did for my Tomato Tarte Tatin with Goat’s cheese Crème). Serve this with a zesty side salad for a chic lunch or serve in mini-form as a delectable starter for a dinner party.
