So I was at my beautiful local farmers market last week and I stumbled upon these gorgeous bunches of Golden Beetroots! I absolutely love all the different coloured beetroots and I marvel everytime I cut one open! All the variety in colour of fruits and vegetables just amazes me and just makes them all the more attractive to eat! I mean look at that gorgeous yellow beetroot! It just looks incredible! I must admit I do have a little bit of a fixation with yellow too, so I think it is just extra beautiful!
I immediately thought of making this gorgeous Roast Beetroot Tart. It seems I have a little fascination with making different tarts lately, be assured I will move on at some stage! I think its just the creativity I love, making these pretty designs! And after all the food must look good to want to eat it!
It’s a similar filling to the Heirloom Tomato Tart & the Kale, Macadamia & Olive Tart. In this one, I roast the beetroot separately and top the tart with it. It’s much easier to bake the tart with just the filling and then top with the roasted beetroot. By doing this you avoid losing the contrast of the colours with the red beetroot staining that beautiful yellow beetroot. It’s really important to roast the beetroot on individual trays too, otherwise the red will stain the yellow.
I’ve used my caramelised onions again, and the balsamic pairs with the beetroot so perfectly! The rich flavours of beetroot and the sweetness is of set with the lovely acidic yet rich notes of the balsamic.
Walnuts & beetroot is the chosen nut in this one too. Also a beautiful and classic flavour combination with beetroot.
In the filling I’ve used Ricotta Cheese. You could change this to feta or Goats feta. I didn’t have any goats feta, but that would also be a classic combo.
You can play around with different herbs. I’ve used Chives in the egg mix. Italian Parsley, Thyme or Basil would all be lovely.
- 100g Organic Wholemeal Spelt Flour
- 100g Organic White Spelt Flour
- ½ tsp Celtic Sea Salt
- 100g Organic Butter
- 40g Water
- 30g Saracino Sheep Cheese or Parmesan Cheese
- 2 Tbsp Olive Oil
- 3-4 Medium Brown Onions
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Rapadura Sugar
- 100g Ricotta Cheese
- 20g Walnuts, chopped roughly
- 4 Large Organic Eggs
- 60g Sour Cream
- 60ml Milk
- 1/2 tsp Celtic Sea Salt
- Small bunch chives, finely chopped
- Extra feta or goat's cheese to serve
- 2 Large Red Beetroots, peeled
- 2 Large Golden Beetroots, peeled
- 1/2 tsp Celtic Sea Salt
- 1/2 tsp Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 Tbsp Olive Oil
- To make the pastry place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
- Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
- Roll out the dough to approx. 3mm thickness press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
- Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
- Preheat the oven to 180°C.
- For the roast beetroot, cut the yellow beetroots into even wedges (approximately 16 wedges each). Place the beetroot in a bowl and toss with half of the spices, seasonings and oil. Mix well to coat and spread out onto a large baking tray lined with baking paper. Repeat with the red beetroot and place onto a separate large baking tray lined with baking paper.
- Roast the beetroot for 30 minutes or until tender with a knife, then set aside.
- Place the saracino sheep cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
- To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside in a bowl.
- Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
- To assemble, scatter the onions evenly over the base of the tart, follow with spoonfuls of the ricotta & walnuts.
- Pour over the egg mix and finish with the reserved grated cheese.
- Bake for 25 minutes or until just set and golden brown.
- Top with the reserved Roast Beetroot and serve with a beautiful big green salad!
- Try my Heirloom Tomato Tart
- You can easily make this tart dairy free by substituting the sour cream for coconut cream, the milk for almond or rice milk, and leave out the cheeses!