Beetroot and goat cheese tart

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Post by Jo Watson07 Mar 2013

The beetroot in this delicious tart is a rich source of antioxidants, including betacyanin, the pigment that gives beetroot its colour.

Beetroot also contains magnesium, manganese, sodium, potassium, phosphorus, soluble fibre, calcium, iron, vitamins a, B and c, folic acid and betaine — a powerful compound, which, among other things, enhances the production of our body’s natural mood-enhancer, serotonin.

But it is beetroot’s high level of nitrate that helps lower blood pressure and earns it the title of a superfood.


  • 1 bunch beetroot (about 400g), trimmed
  • 30g unsalted butter
  • 1 tablespoon olive oil
  • 2 red onions, thinly sliced
  • 1/4 cup (60ml) balsamic vinegar
  • 2 teaspoons thyme leaves, plus extra sprigs
  • 1 tablespoon caster sugar
  • 150g soft goat’s cheese
  • 2 eggs, lightly beaten
  • 150ml thickened cream
  • 1/2 teaspoon nutmeg


  • 1 1/3 cups (200g) plain flour
  • 100g chilled unsalted butter, chopped
  • 1 teaspoon thyme leaves


1. Place beetroot in a pan of cold water and bring to the boil. reduce heat to medium-low and simmer for 1 hour, topping with water if necessary, until tender. Drain. refresh under cold water and leave to cool. Peel and coarsely grate. Set aside.

2. Meanwhile, for the pastry, place flour, butter, thyme and a pinch salt in a food processor and whiz until the mixture resembles breadcrumbs. add 1/4 cup (60ml) chilled water, then process until the mixture comes together in a ball. Enclose in plastic wrap and chill for 30 mins. Lightly grease a 30cm loose bottomed tart pan. on a lightly floured surface, roll out pastry to 5mm thick and then use to line the tart pan. Chill for 15 mins.

3. Preheat oven to 180°c. Cover pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 mins. Remove the paper and weights and then bake for 5 mins or until dry and pale golden.

4. Heat the butter and oil in a fry pan over medium heat. Add onions and 1 tsp salt, then cook, stirring occasionally, for 6-8 mins until softened. Add beetroot, vinegar, thyme and sugar, then cook, stirring, for 5 minutes or until thickened and syrupy. Spread beetroot mixture over the tart base and then crumble over cheese.

5. Whisk egg, cream and nutmeg together and then pour into tart case. Scatter with extra thyme.

Bake for 35 mins or until set.

6. Cut tart into slices and serve warm or cold.