Having grown up knowing beetroot only as vinegary slices in jars from the shop, it’s been a right pleasure making friends properly with beetroot as an adult, on the allotment and in the kitchen (and at Regather, of course). Mid-summer organic beetroots fresh from the field are just lovely – and so, so versatile.
This simple savoury tart recipe from Lulu Grimes for Olive Magazine makes use of a classic combo – beetroot and feta, with easy bought puff pastry. Nice short list of ingredients! If you’re a keen cook and fancy making a slightly more elaborate beetroot feta tart (including pastry from scratch), check out Sami Tamimi and Tara Wigley’s Palestinian-inspired Beetroot and Feta Galette with Za’atar and Honey on thehappyfoodie.co.uk.