This vibrant beetroot and goat’s cheese tart is sure to add some colour to the dinner table. The delicate sweetness of beetroot perfectly compliments the tangy goat’s cheese in this recipe. Enjoy as a starter, main or side this summer.
Pick up some fresh beetroot at our Greengrocers.
Ready in: 55 minutes
500g raw beetroot
100ml clear honey
2 tsp olive oil
Squeeze of orange juice
320g puff pastry sheet
15g shelled hazelnuts
25g soft goat’s cheese
Rocket or spinach to serve
1. Preheat the oven to 200C. Line a roasting tin with foil. Finely slice the beetroot and place an even layer across the bottom of the roasting tin. Drizzle with the honey, oil and orange juice. Cover with foil and roast for 25 minutes, until tender.
2. In the meantime, place the pastry onto a baking sheet. Use a fork to prick the pastry all over and bake on the shelf below the beetroot for 20 minutes. Remove from the oven place another baking sheet on top to flatten the pastry.
3. Remove the beetroot from the oven and uncover the pastry. Place the beetroot on top of the pastry and drizzle over any juices. Chop the hazelnuts and crumble the goat’s cheese, then scatter over the tart. Return to the oven for 10 minutes.
4. Serve with your choice of spinach leaves or rocket scattered on top.