Earlier this week I posted a quick how-to on roasting beets (You can find it here). As promised, here’s one of the two fantastic recipes I’ve cooked up using those delicious beets.
This Beet, Goat Cheese, and Walnut Tart has been on my mind since I posted the recipe for my Tomato Pine Nut Tart a few weeks back. The inspiration comes from a simple arugula, goat cheese, and walnut side salad I like to get at a local restaurant. I love all of these flavors together. The sweet, earthy flavor of roasted beets are a great compliment to the tartness of goat cheese. I chose walnuts for their subtle, woodsy flavor and tied the recipe together with fresh arugula.
The best part about this recipe is that, after roasting the beets, it took only about 5-10 minutes to put together and 20-30 minutes to bake. Tarts are so easy! I have many more ideas to come. In the meantime I hope you enjoy this one! Let me know what you think.
Beet, Goat Cheese, and Walnut Tart
Makes one 10 inch tart
1 refrigerated rolled pie crust
1 cup walnuts, chopped (plus more for topping)
2 oz goat cheese (plus more for topping)
3-4 roasted beets (you can find a quick how-to for roasting beets here), sliced thin
1/2 tbsp olive oil
1 cup arugula
1. Preheat your oven to 450 degrees (F)
2. Roll out the pie crust onto a parchment lined baking sheet
3. Scatter the chopped walnuts and goat cheese on pie crust, leaving about a 2 inch border all the way around. Top with your thinly sliced roasted beets. Drizzle with half of the olive oil and season with salt and fresh ground pepper
4. Fold the edges of the pie crust up against the outer edge of your beets, pleating as needed and brush the edges with the remaining olive oil.
5. Bake at 450 degrees (F) for 20-30 minutes.
When your tart is done cooling, about 15 minutes, top with arugula and remaining walnuts and goat cheese.