This roasted beet tart makes the perfect fall side dish, with beautiful deep red and golden beets, candied pistachios, goat cheese, and arugula salad.
Our garden went totally crazy this year. We had more tomatoes, banana peppers, Hungarian wax peppers, kale, and beets than we knew what to do with. In fact, the kale is still going strong, despite the first frosts we have had in the past week! I’ve been making sun-dried tomatoes and pickled peppers for salads, just so all these veggies don’t go to waste!
But naturally, the beets were no problem to use! They are one of my favorite vegetables, and roasting them turns them into this creamy dreamy delight that adds a hearty bite to any dish. As the holidays are swiftly and surely approaching, I wanted to make these into a delicious tart that would look simply beautiful on any table this holiday season!
I first roasted the beets in the oven at 400 degrees Fahrenheit until they get fork tender. This usually takes about 75-90 minutes, depending on the size of the beets. If you have larger beets, wrap them in tin foil individually before placing them in the oven, but if you have smaller beets you can put 2-3 of them in the same piece of tin foil so they cook as evenly as the larger beets. You can use whichever colored beets you would like, but I love the contrasting colors between the red beets and golden beets, so I used both here.
Beets go beautifully with the classic arugula, goat cheese, and balsamic flavor combination, so I didn’t stray too far from that winning formula here. I did add a new obsession of mine: candied pistachios. I could eat those suckers all day long, no problem (except of course for the $20+ per pound price tag… yikes)! Because of the expense of pistachios these days, I used just a small amount of them in this recipe (half a cup) but you could easily substitute walnuts and candy them in the same fashion.
Now it’s your turn: What is your favorite way to prepare beets? Share with me by commenting below!
- 2 large red beets
- 2 large golden beets
- 1/2 cup pistachios, roughly chopped
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- 1 sheet frozen pastry, thawed
- 2-3 ounces goat cheese, crumbled
- Kosher salt
- Ground black pepper
- 1 cup baby arugula
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 9" tart pan with removable bottom (such as this one)
- Preheat oven to 400 degrees Fahrenheit. Wrap beets in aluminum foil and place on a baking sheet. (If the beets are smaller, wrap several together. If the beets are larger, it is better to wrap them individually.) Roast in the oven for 75-90 minutes, until beets are tender and can be easily pierced with a fork or toothpick. When finished, remove from the tin foil and allow to cool slightly. Remove skins and thinly slice beets. Leave oven on at 400 degrees Fahrenheit.
- While beets are cooking, prepare candied pistachios. Line a baking sheet with parchment paper. Add pistachios, brown sugar, and butter to a small nonstick skillet set over medium heat. Cook until all of the sugar and butter is melted together and all the nuts are evenly coated, stirring frequently to prevent burning. Spread out onto the prepared baking sheet and allow to cool before breaking into pieces.
- Lay puff pastry sheet on a cutting board and flatten slightly by rolling out with a rolling pin just until the puff pastry is large enough to fit into your tart pan. Lay puff pastry in tart pan and press in the edges. Bake for 12-14 minutes and remove tart from oven. Layer beet slices all over tart, alternating colors and sizes, and top with crumbled goat cheese. Season lightly with salt and pepper and bake for 20-25 minutes.
- While tart is cooking, prepare salad. Whisk together olive oil, balsamic vinegar, a pinch of kosher salt and a pinch of black pepper in a medium-sized mixing bowl. Add arugula and toss to coat evenly.
- When tart is finished, serve topped with arugula salad and candied pistachios.