(Serves 6)

  • 8 small beets
  • 30 ml olive oil
  • 15 small pickling onions, peeled
  • 2 cloves of garlic, finely chopped
  • 15 ml brown sugar
  • 45 ml water
  • 45 ml balsamic vinegar
  • 1 sheet (400 g) flaky pastry
  • Fresh sprigs of thyme

Preheat oven to 200 °C. Boil beets until soft. Drain and remove skins. Heat olive oil in a pan and fry onions for about 10 minutes. Put onions and garlic in an oven roasting dish and sprinkle sugar and water over. Roast in oven until golden brown and tender. Put beets in a separate oven roasting dish and pour the vinegar over. Roast for about 20 minutes. Take out and let cool. Halve the beets. Arrange beets and onions in a pan of about 20 cm that can go in the oven. Cover onions and beets with flaky pastry. Bake for about 35 - 40 minutes. The pastry must be nice and crisp. Put a plate on top of the pan and turn over. Garnish with fresh thyme.