Beet Salad Tart

I usually prefer to cook and eat things that don't require loads of forethought and time, but sometimes the end result is totally worth it. Though not something that you can just whip up one Sunday morning (without some planning and prep work), this tart is light yet filling, simple yet luxurious, and seriously delicious.

 

Step 1: You'll Need. . .

Software

• 2 - 3 medium-sized beets
• 2 medium/large oranges
• 1/4 of a small red onion (shallot will also work)
• 4 ounces goat cheese
• Small bunch of arugula
• About 8 pistachios, chopped fine (optional, but it makes for a pretty garnish)
• White balsamic vinegar (you'll need about 4 tablespoons total)
• Olive oil (you'll need about a tablespoon)
• Salt and pepper
• One-half of a package frozen puff pastry, thawed (the second sheet can be wrapped in plastic and kept frozen until you'd like to use it)

Hardware

• Small-ish bowl
• Foil
• Baking sheet lined with silicone liner or parchment
• Pastry brush
• Knife and cutting board
• Rubber gloves (optional but suggested - beets can stain your hands)
• Clean dish towel (optional but suggested)

Comments

[mistyp]

I love the tips about saving the greens and the onion bits, and the animated graphic is terrific. Thank you for sharing and good luck on the contest!

[shesparticular]

Thanks so much! Don't forget that you can also save your orange peels to keep brown sugar soft and/or use them fresh or dried in baking :)

[chefsea]

Not only is your tart incredibly edible, but you have excellent knife skills.

[shesparticular]

That's too kind of you - thanks!

[jessyratfink]

Oh, wow. That looks excellent. :D

[shesparticular]

Thanks! I think the only thing that might make it better would be pickling the onions first :)