Beetroot and goat cheese tartalette

Just beet it!

There’s one question that I always answer differently – “what is your favorite dish?”. The first thought that comes to my mind – “Well, what exactly do you mean?” It depends… On time of the year, month or even day, who I’m with, where I am, what music is playing in my head and what I’m looking at standing at the grocery store or even on a book I’m reading at that moment. Like right now I’m reading Marcel Proust and I’m drooling over Madeleines – imagining how I’d bake them and how much I’d love that. So really – unless there’s a context, I don’t have one straight answer. A list – no problem. And if you ask me what would be the one dish I could eat for the rest of my life – Oh, I’d have a problem with that…

And now I had a beet dilemma. I love them, but in so many shapes and forms, that I can’t choose the one way or one dish. This time I guess I was in a mood for a tartalette and so it happened.


  • Cooked beets
  • Red onion
  • Frozen pastry dough
  • Fresh rosemary
  • Goat cheese
  • Pine nuts/sunflower seeds
  • Olive oil

The preparation and the cooking part is truly easy peasy! Defrost the dough, lay it out on parchment paper. In the meantime – slice onions, cook them in a bit of olive oil until golden. Spread onions over the dough, top with sliced cooked beets. Spread some chopped rosemary and bake in the oven at 180 degrees (C) for 15-20 minutes. Spread the goat cheese over the beets and shove back into the oven for another 5 or so minutes. Once done – sprinkle with toasted pine nuts. If you are not a fan of those – substitute with toasted sunflower seeds. Et voila! It’s ready to be served!

Bon appétit!

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