Caramelized Red Beet Tart with Seasoned Goat Cheese and Arugula

Caramelized Red Beet Tart with Seasoned Goat Cheese and Arugula

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The Homestretch 6

"Passionate about beets, Xavier Lacaze, Executive Chef of Home Tasting Room, has this recipe for a great appetizer, a tart using this nutritious root vegetable."
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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Start with the beets:
  2. Lay down a large piece of aluminum foil on a baking tray and place the beets in the middle.
  3. Cover with another sheet of aluminum foil and seal them.
  4. Roast at 350 degrees for 2 to 3 hours or until tender.
  5. Peel the beets and cut them into wedges.
  6. Brush 4 individual pie shells with melted butter and sprinkle sugar on all buttered surface.
  7. Arrange the beets nicely in the bottom of each pie shell and covered with puff pastry.
  8. Bake in an oven at 375degrees until the pastry is golden brown.
  9. Meanwhile, season the goat cheese with the honey, olive oil, chives, salt and pepper.
  10. Set aside until the beet tarts are cooked.
  11. In a heavy bottom pot, melt the sugar on medium heat until it start caramelizing.
  12. Add the vinegar and cook until it gets to a syrupy consistency.
  13. Once the beet tarts are cooked and while they are still hot, flip them upside down into each plate (pastry on the bottom).
  14. Place a large spoon of the goat cheese on top and drizzle the vinegar syrup on top.
  15. Finish with a little bunch of arugula seasoned with olive oil, salt & pepper.
  16. Serve right away and enjoy!



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