This Beetroot and Feta Tart is a delicious and easy-to-make recipe that combines the sweet and earthy flavours of beetroots with the tangy and creamy taste of feta cheese. The tart is made with a buttery and flaky puff pastry base, which is then topped with a layer of sweet and savoury red onion chutney, followed by the beetroot and crumbled feta cheese. The finishing touch of toasted walnuts or pecans adds a satisfying crunch to this mouthwatering dish that is perfect for any occasion.
- Why You Will Love This Beetroot Tart
- What Are The Benefits Of Beetroot?
- How To Cook Raw Beetroot For This Tart?
- Ingredients and Substitutes
- Easy Method
- How To Store Beetroot Tart?
- What To Serve Beetroot Feta Tart With?
- Beetroot Lover? Plenty of Recipes For You To Try Right Here!
- 5-Ingredient Beetroot And Feta Tart
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Why You Will Love This Beetroot Tart
If you love beetroot, you probably know of a wonderful combination of the earthy deep flavour of beets and tangy salty feta. Yes, we knew you do! We love Beetroot & Feta Salad, Beet & Feta Pasta and our Beetroot Dip With Feta! And there are plenty more reasons to love this tart:
- Beetroot is incredibly nutritious and really good for you (read below about the benefits of beetroot).
- This tart recipe only requires 5 ingredients.
- Our Beetroot and Feta Tart is made using shop-bought ready-rolled puff pastry, so you don’t need to worry about making your own!
- It will take you less than 30 minutes from start to finish to have a lovely beet tart on your lunch or dinner table!
What Are The Benefits Of Beetroot?
Whilst research on the health benefits of beetroot is ongoing, there are many advantages to your physical well-being that beetroot is linked to. This beautiful root vegetable boasts high folate (B9) content which does a brilliant job in increasing your blood’s levels of haemoglobin. Beets are also a great source of Vitamin C and iron.
According to BBC Good Food, beetroot may have anti-inflammatory and anti-cancer properties, as well as improve digestive health and lower blood pressure.
How To Cook Raw Beetroot For This Tart?
If you have raw beets and would like to cook them for this recipe yourself, you have a couple of options. Make sure to trim the root and greens off of the beetroot (but not too much, or the colour will bleed out), then wash the beets gently, not tearing the skin. When your fresh beets are prepped like this, you can
- Boil them. Place them in a pan of water, bring it to a boil and then reduce the heat. Simmer your beets until tender: around 30-40 minutes depending on their size.
- Steam them in a vegetable steamer, or covered, over a pan of simmering water. It will take a little longer than boiling.
- Roast. Wrap individual beets in aluminium foil and roast them at 200°C for 45-60 minutes, depending on their size, until tender.
Once your beetroot is cooked, let them cool down until you can handle them without burning your hands. Peel them (the skin should peel off really easily if the beetroot is well-cooked) and use them in recipes.
Ingredients and Substitutes
Only 5 ingredients are needed to make this gorgeous Beetroot Tart. And there are things that you can substitute or add, based on what you have in your fridge and cupboards.
- ready-rolled puff pastry: or you can make your own! Here’s our favourite recipe for Sourdough Puff Pastry.
- red onion chutney: can be easily replaced with another chutney, like chilli and tomato, plum and red onion or one of our favourites Fig & Fennel Chutney.
- cooked beetroot: we used boiled beetroot from the garden, but you can easily buy them already cooked and vacuum packed in most supermarkets. Or follow our guide above and cook your beets in one of the three ways.
- feta cheese: can be replaced with a cheaper ‘Salad Cheese’ option or young soft goat’s cheese. Alternatively, mix some cream cheese with a minced garlic clove or snipped chives and season with salt. And spoon the mixture in small blobs on top of the beets.
- walnuts or pecans: or any other nut for that matter. We love this tart with hazelnuts and toasted flaked almonds too! They all add great texture and nutty flavour to the tart.
If you fancy something a little extra on this Beetroot and Feta Tart, there are a few things that go exceptionally well with it:
- Sprinkle some dukkah on top (instead of or in addition to toasted nuts).
- Scatter rocket (arugula) leaves on top for a slightly bitter but fresh addition.
- Slice up some dates or scatter some dried cranberries on top.
- Drizzle some balsamic reduction all over this beet tart.
- Scatter some fresh thyme leaves or finely chopped parsley on top.
Preheat the oven to 200°C Fan.
Unroll the puff pastry, keeping it on the baking paper it came with, and place it on a large baking sheet.
Using a sharp knife, score a 1 cm border along the edge, but don’t cut all the way through the pastry. Bake the pastry for 15 minutes.
In the meantime, cut your beetroot into wedges (small beets can be cut into 4-6, larger ones into 10-12 half-wedges).
When the pastry is cooked, take it out of the oven and press down the puffed-up centre with a spatula or a fish slice.
Spread the red onion chutney over the pastry, avoiding the edge. Arrange the beetroot wedges on top and crumble the feta cheese all over. Season with salt and pepper.
Return the beet tart to the oven and cook for 10 minutes.
In the meantime, roughly chop the nuts and toast them in a dry pan until slightly browned and smelling nutty.
Scatter the nuts on top of your beetroot tart and enjoy with your favourite green salad!
How To Store Beetroot Tart?
This beetroot feta tart is delicious when served warm, but if you have some leftovers, you can store it in an airtight container in the fridge. Just make sure to cool it down to room temperature first. The tart can be enjoyed cold or at room temperature the next day.
What To Serve Beetroot Feta Tart With?
We love this beet tart as part of a selection of a buffet at a party, but it also makes a delicious lunch or dinner when you serve it with a fresh salad alongside. Try it with:
- Courgette Ribbon Salad
- Tenderstem Broccoli With Lemon and Garlic
- Rocket and Balsamic Salad (recipe coming soon)
Beetroot Lover? Plenty of Recipes For You To Try Right Here!
If you love cooking with beetroot or have a good amount growing in the garden, we have plenty of recipes for you to try:
- Chinese-Spiced Beetroot & Sweet Potato Salad
- Beetroot and Feta Pasta
- Beetroot Dip
- Beetroot, Date and Feta Salad
5-Ingredient Beetroot And Feta Tart
- 375 g ready-rolled puff pastry
- 4 tablespoon red onion chutney
- 250 g cooked beetroot
- 100 g feta cheese
- 20 g walnuts or pecans
- Preheat the oven to 200°C Fan.
- Unroll the puff pastry, keeping it on the baking paper it came with, and place it on a large baking sheet.
- Using a sharp knife, score a 1 cm border along the edge, but don't cut all the way through the pastry. Bake the pasty for 15 minutes.
- In the meantime, cut your beetroot into wedges (small beets can be cut into 4-6, larger ones into 10-12 half-wedges).
- When the pastry is cooked, take it out of the oven and press down the puffed-up centre with a spatula or a fishslice.
- Spread the red onion chutney over the pastry, avoiding the edge. Arrange the beetroot wedges on top and crumble the feta cheese all over. Season with salt and pepper.
- Return the beet tart to the oven and cook for 10 minutes.
- In the meantime, roughly chop the nuts and toast them in a dry pan until slightly browned and smelling nutty.
- Scatter the nuts on top of your beetroot tart and enjoy with your favourite green salad!