Introduction: Beet Salad Tart

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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. . .

  • 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)
  • 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)

Step 2: Roasted Beets

  1. Preheat the oven temperature to 375 degrees Fahrenheit
  2. Wash your beets and cut off the ends1
  3. Place the beets on a sheet of foil and drizzle with a little white balsamic vinegar and sprinkle with salt and pepper
  4. Wrap the foil around the beets to make a little packet
  5. Bake for about one hour
  6. Remove from oven and allow to cool slightly
  7. Open the foil packet and use a clean dish towel or your gloved fingers to slide off the skins
  8. Set aside for final assembly

1Save the greens! They can be cooked and eaten like spinach or kale and are plenty yummy.

Step 3: Beautiful Base

  1. After roasting the beets, increase the oven temperature to 400 degrees Fahrenheit
  2. Place your thawed puff pastry on a baking sheet lined with a silicone liner or parchment
  3. Brush the edge of the puff pastry with water and fold about a half-inch of the edge over onto itself, using a fork to crimp it down
  4. Using the fork, dock the center portion of the puff pastry (poke it all over with holes) so it doesn't poof up too much
  5. Bake for about 20 minutes or until puffed up and golden brown
  6. Set aside until ready to assemble the tart

Step 4: Segmented Oranges

Segmenting citrus is a really easy technique that makes for a very pretty presentation. To get just the segments out of an orange (or lemon or other citrus fruit):
  1. Cut off the top and bottom of the fruit, removing about a half inch. When you've cut off enough, the skin and pith will be removed and the surface of the fruit will be exposed
  2. Set the fruit on one end and cut downwards just inside of the pith, following the curve of the fruit. The goal is to remove the skin and pith and expose the flesh1
  3. Continue until all of the white pith is removed
  4. Take the fruit in your hand and look for the lines that will run down the fruit - these are membranes that separate the segments
  5. Holding the fruit over a bowl to catch the juices, slide your knife into the fruit just beside one of these lines, then remove and slide it in along the other side
  6. Continue around the fruit, popping out the segments into a bowl as you go
  7. Refrigerate until ready to use

1Save the peels (but remove the pith from them)! You can add them to brown sugar to keep it soft and/or use them fresh or dried in baking.

Step 5: Tear-free Onions

  1. Cut about a half-inch off the top and bottom of your onion1
  2. Make a shallow slit perpendicular to the top and bottom through the side and peel off the outer couple layers
  3. Slice the onion in half and place each half flat on the cutting board
  4. Cut into thin half-circles

1Save these bits! They can be stored frozen and used with other veggie scraps to make wonderful stock.

Step 6: Assembly!

  1. Spread the bottom of the puff pastry with goat cheese
  2. Add a few leaves of washed and dried arugula
  3. Cut beets into wedges about the size of the orange segments and place them on top of the arugula, alternating each slice with an orange segment
  4. Top with thin sliced red onion and a sprinkle of pistachio (if using)
  5. Sprinkle with salt and pepper, and a very light drizzle of white balsamic vinegar and olive oil
  6. Enjoy!


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