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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Roasting Tin Jacket

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Beetroot, Dill and Blue Cheese Tart with Capers and Walnuts

Introduction

This grown-up beetroot tart needs only a lightly dressed rocket salad on the side for a quick, filling and interesting weekend lunch. Cooking the tart at a slightly higher temperature ensures a nice crisp base and eliminates the need for an egg wash. It’s best served hot, but leftovers make a very acceptable picnic lunch.

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Ingredients

raw beetroot, peeled and thinly sliced
olive oil
red wine vinegar
sea salt
ready-rolled puff pastry
blue cheese, crumbled
capers
fresh dill, chopped
walnuts, roughly chopped
sea salt

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This recipe is a preview

Buy The Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer

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Rukmini Iyer

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From the book: The Roasting Tin: Deliciously Simple One-Dish Dinners

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