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Candy Beetroot and Goat’s Cheese Tart

December 18, 2011 By All That I'm Eating 13 Comments

It’s almost Christmas and that means indulgence and overeating. A candy beetroot and goat’s cheese tart is the perfect thing to have as a light meal amidst all the festive frivolities. Candy beetroot can’t fail to be eye-catching; pink and white circles which look like a humbug. Beetroot are fantastic at this time of year adding colour to an otherwise mostly green and white season. Whichever beetroot you have it is excellent with goat’s cheese and particularly delicious with caramelised onions.
 candy beetroot - inside

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.

candy beetroot and goat's cheese tart

A classic combination made a little more interesting with the candy beetroot. A great mixture of sweetness, creaminess and sharpness. One to crack out before, during and after Christmas. Having lurid pink hands is unavoidable when dealing with beetroot but fortunately the candy beetroot doesn’t linger on your finger.

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Filed Under: Baking, Beetroot, Butter, Cheese, Dairy & Eggs, December, Lunch, Onion, Pastry, Recipes By Month, Seasons, Tart, Vegetables, Vegetarian, Winter Tagged With: Beetroot, lunch, recipe

« Brussels Sprouts with Bacon and Walnuts
Game and Root Vegetable Stew »

Comments

  1. Matthew says

    December 18, 2011 at 22:51

    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.

    Reply
  2. Nava.K says

    December 19, 2011 at 08:32

    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.

    Reply
  3. the food dude says

    December 19, 2011 at 09:26

    This looks great, and the colors, perfect for the holidays!

    Reply
  4. Jill Colonna says

    December 19, 2011 at 11:54

    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!

    Reply
  5. Viviane Bauquet Farre says

    December 19, 2011 at 14:45

    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.

    Reply
  6. bananamondaes says

    December 19, 2011 at 21:40

    I love candied beets – they are sooo pretty. This is such a wholesome recipe. Love it 🙂

    Reply
  7. Ruth Reynoso-Sance says

    December 20, 2011 at 00:18

    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 😀

    Reply
  8. Emma says

    December 20, 2011 at 08:04

    Nice combo! Looks lovely. Have a great Christmas 🙂

    Reply
  9. Alexis @ There She Goes says

    December 20, 2011 at 14:38

    i’ve never seen candy beetroot- but i would love to try some! the colors are just so pretty 🙂

    Reply
  10. Christine says

    December 21, 2011 at 09:18

    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!

    Reply
  11. Anonymous says

    December 21, 2011 at 23:40

    hi allthatimeating.blogspot.com-ers all the best to all of you – matt-mays

    Reply

Trackbacks

  1. pinterest says:
    October 22, 2014 at 00:47

    pinterest

    Candy Beetroot and Goat’s Cheese Tart – All That Im Eating

    Reply
  2. Beetroot, Walnut, Goat's Cheese and Orzo Pasta 'Salad' with Dill Dressing - All That I'm Eating says:
    February 10, 2017 at 15:32

    […] noticed I went through a rainbow of beetroot in various different dishes; golden beetroot soup, candy beetroot tart and purple beetroot risotto. I was yet to try beetroot with pasta but Thursday night dinner loomed […]

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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