Beetroot and goat's cheese tart

We may have found the only beetroot recipe in the world that your Dad and I like (we're not big fans, let's put it this way). This one is nicked from Hugh Fearnley Whernley and slightly adjusted.

Makes enough for 4 (or for 6 as a starter). You'll need:

shortcrust pastry (I used 200g flour, 75g butter and a little cold water)
3 red onions, finely sliced
150ml red wine
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon dried thyme
500g small beetroot
a little fresh dill, finely chopped
200g goat's cheese

First of all, you need to roast the beetroot. Wash them, cut the top and bottom off, and stick in the oven at about 200 degrees C with a little olive oil for 40-45 minutes (you may need a little longer if they're on the large side). Let them cool a little, then peel, and chop into wedges. It's best to delegate this bit, as it's rather messy.

In the meantime, make the shortcrust pastry, and prepare the rest of your filling. You'll need a flan tin (I used one about 20cm across with a removable bottom), which you need to grease, and line with the pastry. Stick a circle of baking parchment on top, and then tip in some baking beans, or dried pulses. Bake in the oven for 10-12 minutes or so, and then haul it out.

Fry the onions in a little olive oil until they're soft. Add the wine, vinegar, dried thyme, honey (and a generous helping of black pepper), and then simmer until almost all the liquid's gone. Stir in the beetroot wedges, add a little fresh dill, and mix well.

Cut your goat's cheese into thin-ish slices (about 1cm thick). Lay a few on the bottom of the tart, tip in the beetroot mixture, and stick the rest of the slices on top.

Bake in the oven for 25-30 minutes - you want the goat's cheese to be bubbling, and browning on top.

Serve with a green frondy salad. And beware...it'll turn your wee pink.