Fred and Bex


The warm, earthy flavour of beetroot is the perfect partner for our tangy Fred & Bex Blackberry Vinegar – so our trusty recipe developers at Sal’s Kitchen have brought them together with a lovely light scone dough and some fabulously creamy goat cheese to make a simple & tasty tart. It’s perfect for lunch or a light supper.


3 plump cooked beetroot

2 large red onions


Fred & Bex Blackberry Vinegar


A pinch of salt

For the dough:

250g plain flour

1 tsp baking powder

A pinch of salt

100ml milk

40g melted butter

1 egg

Serves 6

Preheat the oven to 200°C (180°C fan).

Start by preparing the onions – they need to cook slowly for a while. Peel them and slice as thinly as you can, then pop into a frying pan with a generous scoop of butter, and set on a low-medium heat. Stir frequently, allowing the onions to soften without colouring. In the meantime, use a blender with a grater attachment to grate the beetroot (if you haven’t got one, you could use a normal grater, but be sure to wear an apron and rubber gloves!). Add a generous splash of Fred & Bex Blackberry Vinegar to the beetroot once grated, and then set aside.

Next, make up the dough. Weigh out the flour, baking powder and salt into a mixing bowl. In a jug, beat together the egg, milk and melted butter, and then pour into the mixing bowl and bring all the ingredients together with a fork. The resulting dough should be quite sticky. Tip out onto a floured work surface and press out into a circle about the size of your pie dish.

By now, the onions should be really soft. Add a good sprinkling of thyme, a pinch of salt and another splash of Fred & Bex Blackberry Vinegar, stir, and leave for a few minutes before removing from the heat and adding the beetroot. Mix well.

Prepare the pie dish by lightly greasing it with butter, then tip in the onion and beetroot mixture and spread out evenly. Lay the scone dough over the top and tuck in at the edges, then pop in the oven and bake for 25 minutes.

Beetroot tart 2

When the time’s up, place a plate over the top of the pie dish and, holding it firmly, turn it over so that you end up with the pie on the plate and the beetroot on top. It should be a glorious pink! Top with a sprinkling of fresh thyme and some crumbled goat cheese, and serve with a green salad.

Click here to buy your Fred and Bex Blackberry Vinegar.


Tina Hunter-Shaw

My waffle maker and Fred and Bex goodies have arrived! Thank you so much!! X


Thanks so much for the Raspberry vinegar, yummy on Skinners ice cream!!..........thanks