Beetroot shallot tatins
Ingredients
- 50g butter plus extra for greasing
- 12 shallots halved if large
- ½ tsp olive oil
- 50g walnut pieces
- 2 garlic cloves chopped
- 3 rosemary sprigs, chopped
- 2 tbsp maple syrup
- 2 tbsp red wine vinegar
- 12 cooked baby beetroot or 12 wedges
- 225g all-butter puff pastry
- plain flour for dusting
- handful rocket
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