Beetroot is such an amazing vegetable and is also incredibly healthy for you, not to mention it’s a beautiful, intense purple color. Just beautiful.
I’ve always liked beets, in soups, salads and now, tarts.
Beetroot is often paired with goat’s cheese, especially in tarts. I think it’s an amazing combination but it does pair well with other cheeses too. I like how it tastes with feta! Salty feta! I love salty food and feta works just perfect for me with the earthy beets.
For this recipe, I used shop bought puff pastry, but if you have a good recipe, make your own its always a bonus.
You can buy pre-cooked beets, or you can roast them in the oven. I prefer the roasted option, it does take longer ( around 1.5h) but it’s worth the delicious flavor. All you have to do, peel them, sprinkle with olive oil and sea salt, wrap in baking foil and bake for 1h ( minimum) or until beets be soft when you poke them with the fork.
The tart will serve 4-6, and it makes a really lovely dish all year round. Also, it will be a great party food!!!
Beetroot tart with crunchy mango salad
Delicious and easy meal! Done in under 30 min.
- 1 pack of puff pastry
- 3-4 cooked beetroots
- 125 g ricotta cheese
- 40 g blue cheese
- 20 g parmesan cheese
- 50 g feta cheese
- fresh thyme
- black pepper
- olive oil
- one egg
For the crunchy mango salad
- 1/2 mango cut into cubes
- 1 spiralized carrot
- 1 cup of baby spinach
- 1 spiralized zucchini
- 1 tbsp lime juice or apple cider vinegar
- 1 tbsp olive oil
Preheat the oven to 180 degrees. Roll out the dough on a rectangular baking tray to create a 1 cm wide frame around it, then poke it with the fork gently.
Spread a mixture of ricotta cheese mixed with an egg, blue cheese, and parmesan onto the center of the dough.
Place pieces of beets and pieces of crumbled feta on top.
Bake for approx. 20-25 minutes, until the cake on the edges grows and becomes brown. Serve warm or cold.
To make the salad, toss all the ingredients in a medium mixing bowl.