Inverted beet cake: you have to try it

Boys do not know what this cake is. Do you like beets? Yes? Maso? It doesn't matter. This beet cake will love it the same.

The recipe is fabulous and I took it out of a vegetarian blog that I love and recommend visiting ( Novivedeensalada ). It is not just a beet cake but it is a tatin type cake, that is, an inverted cake in the best style of apple cakes.

The result? All the color, brightness and glamor of beet and a super simple, super economical preparation (how cheap beet is beet, Marta) and great for any day of the week.

Do not stop doing it, I promise you will not regret it.

Ingredients

You need this

• 4-5 beets
• 1 CDA. of butter
• 2 tbsp. of balsamic aceto
• 2 Cditas. of sugar
• 2 green onion stems
• Salt, pepper and olive oil

For the dough:

• 125g. of flour
• 125g. of butter
• 75g. of cold water
• 1 pinch of salt

Inverted beet cake recipe

That simple

1.This that nothing prepares the dough: mix the flour and salt with the butter cut into cubes and super cold. You mix it with your hands until the butter falls apart and is like a kind of wet sand. Add the water, also frozen and from small splash until the dough is formed. If I say from small splares it is because if you go, the stew rotes. I wrapped the dough on film paper and take it to the refrigerator while you make the rest of the preparation. If you want to know more about how to do this dough, click here .

2. Pel the beets and cut them into thick slices, 1 cm. more or less.

3. Heat in a pan the butter, a splash of oil, the aceto, the sugar, the salt and the pepper. Mix well.

4. Add beets and save a couple of minutes until they are embedded everywhere with the mixture.

5. If your pan can go to the oven, great (I have this titanium pan but at that time I did not have it). But turn beets at the oven fountain where you are going to make the cake, with all the pitch. Cover with an aluminum foil and carry for half 30 minutes or until beets are tender.

6. Once ready, remove the aluminum foil and turn beets. There may be liquid at the fountain, you will not make a problem that will be dried later. Place half of the chopped green stems on beets.

7. Take out the dough from the refrigerator, stretch and place it on top of the beets, covering them completely and putting it through the edges, as if fixing the bed. I get caught, right?

8. Horneá until the dough looks very golden. Turn and voilà! You already have your inverted beet cake. Llovela with chopped green that is divine.

And here my beet cake

So pretty!