Does everyone still like beets? I went through a serious beet addiction a few years ago. I ate them with everything, I added them to risottos and sandwiches, I ate plain roasted beets as my vegetable side, and I refused to eat salads unless they had beets. And then suddenly, I was over them. I had just eaten far too many. Beets and I decided to given each other our space. Beets didn’t bother me, and I didn’t look at them. But now we’re back and it’s better than ever. This roasted beet tart with goat cheese is a perfect example.
This couldn’t be easier. Especially if you happen to already have roasted beets in your fridge (as we sometimes do). The butteriness of the puff pastry really complements the sweet earthy flavor of the beets, and the creamy goat cheese brings in all together. Add a few greens on top and you have an easy light lunch for four.
Roasted Beet Tart with Goat Cheese and Greens
Serves 4 as a light lunch
- 3-5 medium beets
- 4 oz of goat cheese
- ½ package puff pastry
- Salad green of your choosing
Preheat oven to 400 F.
Defrost one sheet of puff pastry (save the other sheet for another tasty use). Meanwhile, roast the beets by wrapping each individual beet in foil and cooking for 40-60 minutes or until beets are fork tender. Let beets cool and then peel and cut into thin slices.
Roll puff pastry into a 14 x 16 inch rectangle. Line a baking sheet with parchment paper and place puff pastry on top. Layer the pastry with the sliced beets, leaving about an inch along each side. Roll the edges up to create a crust. Bake for 20-25 minutes, or until puff pastry has browned.
Remove from oven and top with crumbled goat cheese and salad greens. Enjoy!