date:Jul 10, 2014
Ingredients
1 bunch beetroot (about 400g), trimmed
30g unsalted butter
1 tablespoon olive oil
2 red onions, thinly sliced
1/4 cup (60ml) balsamic vinegar
2 teaspoons thyme leaves, plus extra sprigs
1 tablespoon caster sugar
150g soft goat's cheese
2 eggs, lightly beaten
150ml thickened cream
1/2 teaspoon freshly grated nutmeg
250g creme fraiche or sour cream
1 tablespoon bottled horseradish
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Pastry
1 1/3 cups (200g) plain flour
100g chilled