For those looking to expand their palate, this Autumnal tart with Beetroot & Wensleydale can be the ideal recipe. The flavors of the Doddington Kitchen Garden and Farm Shop Deli, truly come into their element with this wonderful seasonal dish.
Best served either fresh from the oven or chilled alongside our pumpkin salad (find our recipe here). Ingredients are available from our Doddington Farm Shop.
|400g||Beetroot peeled and sliced|
|1||Sliced red onion|
|2 tsp||Cider vinegar|
|30g||Toasted almonds or pecans|
We recommend serving your Autumn Beetroot & Wensleydale Tart either hot with some roasted seasonal vegetables, or cold alongside our Pumpkin Salad (recipe also on our website).
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”