Start by slicing each beetroot as thinly as you can, 2-3 mm thick.
4 cooked beetroot
Preheat the oven to 200℃ (fan 180℃, 400℉, Gas 6).
Roll out the pastry on a lightly floured work surface and roll into a rectangle of roughly 20cm x 30cm and 3 mm thick. Transfer to a baking sheet and score a 2 cm border around the edge using a sharp knife, making sure you don't cut right through the pastry.
plain flour (all purpose flour), 250 g all-butter puff pastry
Place the mascarpone in a small bowl and stir to loosen it. Mix in the horseradish and season with a little salt and pepper.
125 g mascarpone, 25 g hot horseradish cream, salt and pepper
Spread over the pastry, taking care not to go over the scored border. Top with a mixture of the beetroot slices. Brush each slice with olive oil, sprinkle over the thyme leaves and bake for 30 minutes.
olive oil, 4 sprig fresh thyme
Remove from the oven and allow to cool slightly, then brush with honey just before serving.
1 tbsp runny honey
Notes
For a more colourful version, swap two of the cooked beets for a French golden beetroot and a French candy beetroot. You will need to cook these first. Boil or roast.Recipe adapted from Higgidy: The Cookbook by Camilla Stephens. With permission from Octopus Books.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.