Roasted Beet Tatin

Yield: 6 servings
When sweet roasted beets are married with buttery flakey pastry and soft tangy goat’s cheese you know you have the kind of finger food that people will talk about. Drizzled with tart balsamic this is food that looks beautiful and tastes even better.
Ingredients:
- 6 small beets washed
- Olive oil for drizzling
- ¾ cup (187ml) sugar
- 3 ½ tablespoons (50g) unsalted butter
- 2 whole large shallots
- 2 tablespoons (30ml) apple cider vinegar
- 1 pound (454g) frozen puff pastry defrosted
- ½ cup (125ml) crumbled goat cheese
- 2 cups (500ml) mixed greens washed
- 1 tablespoon (15ml) balsamic vinegar
- Salt and pepper to taste
- 6 muffin tin 1 cup (250ml) capacity
- Or individual 1 cup (250ml) ramekins
Method:
Preheat oven to 325F (163°C)
Prick the beets all over using the tines of a fork. Place each beet on a piece of tin foil large enough to wrap the beets. Lightly drizzle with olive oil and sprinkle with salt. Wrap up each beet in the foil and place on baking tray.
Place in oven and roast for 45 minutes or until almost tender and still slightly firm in the center.
Remove beets and allow to cool. Slip the skins off using your hands, if resistant use a paring knife.
Slice beets into ¼ inch (.63cm) rounds.
Slice the shallots into thin rounds.
Place a sauté pan over medium heat. Add the sugar to the warm pan allow the sugar to melt and turn a golden brown colour. Add the butter and whisk to incorporate. Add the shallots and cook for about 1-2 minutes or until softened.
Add the vinegar to the pan (it will sputter) and cook until thickened and syrupy about 4 minutes.
Remove pan from heat and pour equal amount into 6 muffin tins.
Divide the sliced beets amongst the 6 muffin tins.
Roll the puff pastry on a lightly floured surface to 1/8 inch (.31cm) thickness.
Cut out rounds using a cookie cutter that is slightly larger than the muffin cup round.
Prick the pastry all over with the tines of a fork.
Place snuggly into muffin tin.
Preheat oven to 450F (232°C).
Place in oven and cook for 5 minutes then turn the oven down to 400F (204°C) for an additional 8 minutes or until the pastry is golden brown and puffed.
Remove from oven and let sit for 5 minutes.
To remove the beets, place a small cutting board or plate (slightly larger than muffin tin) on top of muffin tin and invert on to board. You will have 6 beautiful beet pastries.
Place the tatin on individual plates.
Divide greens on the six plates, and drizzle with balsamic.
Sprinkle all pastries with equal amounts of goat cheese.