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Barry has taken hundreds, if not thousands, of photographs of food over the years at Sorted... and he gets a bit fed up when recipes look "food-coloured"... so this dish has been designed to play up to the bright and unsuspecting colours that ingredients can be. Including golden beetroot and blood oranges!
preheat the oven to 200°C.
peel the red beetroot and cut into wedges.
heat the oil in an ovenproof frying pan and chuck in the beetroot wedges to fry for 2-3 minutes as you move them about a bit.
add the thyme and a pinch of salt and pepper then fry for another minute before adding the sherry vinegar, port and sugar.
cook for a couple of minutes until the sugar and vinegar becomes a sticky glaze.
roll out the pastry and cut a circle to the size and shape of the frying pan.
brush the pastry with wholegrain mustard.
drape the pastry over the pan, mustard side down, and carefully tuck the edges of the pastry around the beetroot.
brush the pastry with egg wash, then bake in the oven for 25 minutes, until the pastry is crisp and golden.
boil the golden beetroot in salted water for 20 minutes to soften slightly, then drain and cool.
peel and slice the blood orange, then peel and thinly wedge the golden beetroot.
toss both together with chopped parsley and a drizzle of balsamic reduction.
season well and transfer to a serving bowl.
remove the tart from the oven.
cover the tart pan with a plate and carefully flip it over so that the pastry is on the plate.
top with a few slices of goats cheese and sprinkle of other fresh thyme leaves before serving next to the salad.