Start by roasting the beetroot, boiling the beetroot will result in it turning pink and not retaining its wonderful stripes. Drizzle over a little oil before roasting and roast for an hour at 180C to 200C. While the beetroot roasts, caramelise the onions. Slice an onion and put into a pan over a low heat with a little butter. Leave to cook slowly for 20 minutes stirring occasionally. Taste after 20 minutes to see if they need a little sugar or vinegar and season. While all this is taking place, prepare your pastry. For my rich shortcrust pastry recipe click here.
To prepare your tarts, roll the pastry out and cut into the desired shape. Put the caramelised onions on the bottom of the tart. Remove the skin from the beetroot (if properly cooked it should come off with ease), cut into smaller bits and put on top of the onions. Crumble over some goat’s cheese and fold the edges of the pastry up so the filling doesn’t spill out. Egg wash or brush milk on the exposed pastry. Bake in an oven at 180C for 15-20 minutes or until golden brown.
Beautiful. I honestly haven’t seen candy beetroot before – where on earth do you find it? Hm. There’s a clue in the tags, I guess: Farmer’s Market? I guess I’m just outta luck with my local ones.
This is really something I have not seen neither heard before but sure thumbs up for the creative outcome, love that contrast of colors with using beets.
This looks great, and the colors, perfect for the holidays!
I adore this beetroot and didn’t even realise it was called Candy beetroot in English! Great idea for pairing up with goat’s cheese. Great festive fare. Happy holidays!
The colors and flavors of beetroot never fail to impress. Definitely a plant to get excited about – especially when its served to you in a lovely goat-cheese tart! Truly, beautiful.
I love candied beets – they are sooo pretty. This is such a wholesome recipe. Love it 🙂
That recipe looks delicious and healthy! I am craving something like that now! (after a weekend of nothing but cookies!) Thanks for visiting my blog 😀
Nice combo! Looks lovely. Have a great Christmas 🙂
i’ve never seen candy beetroot- but i would love to try some! the colors are just so pretty 🙂
I love beets and goats cheese — this is such a lovely recipe! You’re spot on about that flavour-texture trifecta: sweetness, creaminess, tartness = deliciousness!
hi allthatimeating.blogspot.com-ers all the best to all of you – matt-mays