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Red and Golden Beet Tart

Red and Golden Beet Tart

This Red and Golden Beet Tart happens to be one of my favorite savory tarts to prepare, and to eat. The vibrant color of this tart is visually stunning and the savory and slightly sweet flavors are enchanting. 

I adore beets in most any recipe, but when they’re combined with ricotta and goat cheese and then placed in a homemade crust, I find myself in a culinary induced swoon.

For me, baking feels like poetry in the kitchen. Sometimes its complex and hard to sift through, and then other times it feels beautifully melodic – transforming an afternoon into sweet or savory perfection. When it comes to making this savory tart however, I find that it feels like time well spent. Especially when my family raves about how delicious it is.

Red and Golden Beet Tart

Although I list a homemade tart dough in the recipe, if I’m short on time I have no problem using a store-bought crust. I hope this doesn’t make my pastry chef friends cringe.

If I can’t find golden beets, I’ll use all red beets or maybe swap a few large roasted carrot slices to mix up the color. I love to make a meal out of this tart and serve it with a lightly dressed salad of spring greens and arugula.

This gorgeous Red and Golden Beet Tart makes a lovely brunch or lunch meal and sometimes I like to serve it as a starter for dinner guests.

Red and Golden Beet Tart

However you serve this tart, I think you’ll love it so much you’ll be making it again and again.

Delicious Wishes and Loads of Love!


Red and Golden Beet Tart
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Serving Size: 6

Red and Golden Beet Tart


  • 2 medium red beets, scrubbed clean
  • 2 medium golden beets, scrubbed clean
  • 2 tablespoons extra virgin olive oil
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 4 ounces cold butter, diced
  • 1 large egg
  • 1-2 tablespoons cold water
  • 1 cup whole milk ricotta cheese, drained
  • 4-6 ounces goats cheese
  • 1 egg, whisked
  • ½ teaspoon dried thyme
  • 1 teaspoon dried chives
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil


  1. 1. Pre-heat the oven to 400F.
  2. 2. Place the beets on a large piece of aluminum foil and then rub them with the olive oil. Wrap the beets in the foil, sort of tenting it so the beets can steam a bit.
  3. 3. Place the foil beet packet on a baking sheet and place the baking sheet in the oven. Bake for about 45-55 minutes or until done and can easily be pierced with a fork.
  4. 4. While the beets are roasting, mix together the pastry dough. In a food processor (or you can do this by hand with a pastry cutter), add the flour, salt and cold butter and pulse until the flour resembles coarse crumbs. While the food processor is running add the egg and then then one tablespoon cold water. The mixture should form a dough. When the dough has formed and not sticking to the sides, transfer it to a lightly floured work surface. Knead the dough a few times and then form a disc. Wrap it in plastic wrap and place it in the refrigerator for at least 30 minutes.
  5. 5. When the beets are done and cooled, peel the outer skin off the beets and then slice evenly making 6-8 slices per beet. Set aside until needed.
  6. 6. Whisk together the ricotta, goats cheese, 1 whisked egg, dried thyme chives, salt, pepper and lemon zest. Set aside until needed.
  7. 7. Remove the dough from the refrigerator and roll it out large enough to fit into the tart pan. Once the dough is in the tart pan, spread the cheese mixture into the bottom of the pan over the dough. Drizzle the cheese mixture with a little olive oil and then bake in 350F pre-heated oven for about 20-25 minutes or until the pastry edges are golden brown.
  8. 8. Place the roasted beet slices, alternating red and gold, on the cheese layer until all the slices have been used. Sprinkle with freshly cracked black pepper and salt and serve room temperature. Garnish with fresh chopped thyme or lightly dressed spring greens.
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  • Reply
    Virginia Payne
    April 5, 2018 at 10:44 am

    I need to make this for my husband. He is a huge fan of beets. And this is so pretty!

    • Reply
      April 5, 2018 at 12:52 pm

      Thank you Virginia! We love beets in our house and this tart is a delicious way to enjoy them. Happy Spring!

  • Reply
    Artyn Gardner
    May 5, 2018 at 3:28 pm

    I only see one egg in the recipe but there are two listed in the ingredients??

    • Reply
      May 7, 2018 at 7:41 am

      Thank you Artyn for catching that! Yes, I forgot to include the egg in the dough recipe in the instructions. I just made the correction. Thanks again and delicious wishes, Karista

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