Upside-down Caramelized Root Tart

Course Side Dishes

Ingredients in this Recipe

1 pound gold or red beets (or use some of both colors; see notes)
1 tablespoon olive oil
1 tablespoon sugar
12 cloves garlic (each 3/4 in. wide)
12 ounces baby or baby cut carrots (each 3 to 4 in. long and no thicker than 3/4 in.)
12 ounces turnips
2 tablespoons solid vegetable shortening
2 tablespoons white or dark balsamic vinegar
2 teaspoons each chopped fresh rosemary and sage leaves, or 1/2 teaspoon each dried rosemary and sage
3/4 cup vegetable or fat skimmed chicken broth
5 tablespoons cold butter, cut into chunks
8 ounces cipollini onions (each 1 1/2 in. wide) or red or white boiling onions
About 1 1/8 cups all purpose flour
About 1/4 teaspoon salt
Fresh rosemary or sage sprigs, rinsed, or chopped fresh herbs (optional)
Sour cream or crÃ¨me fraÃ®che

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