Beetroot and goat’s cheese tarts are my new favourite autumn dish. This vibrant puff pastry recipe uses tangy goat’s cheese and kefir which perfectly complement the sweet, roasted beetroot. It’s made in a breeze and tastes utterly delicious.
Potential benefits of beets include
- reduced inflammation
- better heart and digestive health
- improved detoxification
- increased brain function
- enhanced athletic performance
- weight loss
Beets have many benefits because they are low in calories yet high in fibre, antioxidants and an array of important micronutrients, including folate, manganese, potassium and vitamin C.
Opt for fresh over canned beets when possible and enjoy as part of a healthy and balanced diet to take advantage of the many unique beets benefits.
Where to buy beetroot?
You will find fresh beetroot in the produce section of most supermarkets or at your local farmers market. The best time to buy beets is late summer until early autumn.
How to cook beetroot?
I prefer roasting my beetroots but you can also buy pre-cooked beetroots for this recipe. Roasting beets intensifies their flavour, brings out their earthy sweetness, and makes their peels as easy to strip off as an over-sized sweater.
- Preheat the oven to 400ºF/ 200ºC. Wash beets and beet greens.
- Cut greens off where they meet the beets and save for later. Place the beets into an oven-safe container with a lid, such as a ceramic braiser or dutch oven. Drizzle the beets with oil and rub with your hands to coat. Place the lid on the pot and place on the middle rack of the oven. If you don’t have an oven-safe dish you could use a baking tray and cover it with a sheet of baking paper and tin foil. The baking paper will keep the tin foil away from the beets but I prefer not to use tin foil at all.
- Roast, covered, for 30-60 minutes. 2-3″ in diameter beets will take about 30 minutes, big beets can take up to 60 minutes.
- Remove the pot from the oven and carefully pierce a beet with a fork or knife to check for tenderness. When they are tender remove from the oven.
Beets can be consumed raw, cooked or roasted and taste great when paired with cheese, added to salads or used in smoothies. You can even bake with them check out my Healthy Beetroot Macaroons Recipe and Vegan Beetroot, Walnut And Tofu-Feta Burger.
How to make beetroot and goat’s cheese tartlets?
Preheat your oven to 400°F/ 200°C.
Unroll your shop-bought puff pastry (you will find it in the fridge section of your supermarket) on a baking tray and cut it into quarters. With a sharp knife, cut a small border around the edges but don’t cut fully through. Inside the border, poke a lot of holes using a fork and pre-bake for about 14 minutes or until golden-brown.
Meantime prepare the filling. Mix together the goat’s cheese, kefir (or mascarpone) and honey, set aside.
You can experiment with the consistency, just keep adding kefir until it seems smooth enough to spread.
Remove the puff pastry from the oven and carefully deflate the middle by applying pressure with your hand or a spoon. Spread the cheese mixture across the base and add the beetroot slices on top.
Sprinkle with walnuts, salt and pepper and finish it off with a drizzle of olive oil. Bake it for another 8 minutes or until the goat’s cheese starts to melt.
Remove from the oven and garnish with fresh thyme and add another drizzle of raw local honey.
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Beetroot And Goat's Cheese Tarts
- Preheat your oven to 400°F/ 200°C.
- Unroll the puff pastry on a baking tray and space the pieces slightly apart. Divide the puff pastry into four quarters. With a sharp knife, score a small border around the edges but don’t cut fully through. Inside the border, poke a lot of holes using a fork. Pre-bake the pastry for about 14 minutes or until golden.
- Mix the goat's cheese, kefir and honey together in a bowl.
- Carefully, press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart - take care as the puff pastry is flaky and fragile.
- Add the beet slices and sprinkle with the walnuts. Drizzle with a little olive oil and season with salt and pepper.
- Return to the oven for 8-10 minutes, or until the cheese has melted.
- Serve with a sprinkling of thyme leaves and a drizzle of honey.
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