I was fortunate to receive a large bag of home grown beetroot recently and my mind instantly catapulted with all the possible beetroot dishes I could cook over the course of a weekend.
Firstly however, was the task of roasting all the beetroots; then the fun really began with the concoction of beetroot recipes. One of the dishes included a quick and easy tart of Roasted Beetroot and Goats Cheese topped with walnuts and a liberal drizzle of Balsamic Glaze
This is a great little tart that can be eaten hot or cold and is perfect for a picnic. Cut into bite size pieces and you could serve the tart as an hors d'oeuvre or as finger food at your next party. Or, do as I did and serve as a main meal paired with a bottle of tempranillo.
Roasted Beetroot and Goats Cheese Tart can be enjoyed any time of the year, particularly as beetroots can now be bought all year round.
: 5-10 minutes
: 20 minutes (doesn't include time roasting the beetroots)
: 2 main servings
1 Sheet Frozen Puff Pastry
Salt and Pepper to taste
2 Roasted Beetroot
75g Goats Cheese
1 Tablespoon Walnuts
Drizzle Balsamic Glaze
Drizzle Extra Virgin Olive Oil
Basil Leaves to Garnish
Prick the puff pastry with a fork then bake for approximately 10-15 minutes before adding the tart fillings.
Freshly roasted beetroot adds a sweet and earthy taste to the tart.
I used Borg’s Frozen Puff Pastry
as it is dairy free and vegan friendly.
#Low in Salt
#Back to Basics Competition
Roasted Beetroot and Goats Cheese Tart can be eaten hot or cold and can be served as an hors d'oeuvre or as finger food at your next party. It's also a great at a picnic.
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