Roasted Beet, Goat Cheese, and Honey Drizzled Tarts

At the beginning of the season I’m anxiously awaiting fresh beets. About this time of the season, I need a new beet recipe. It works out well – as I run through all my staple recipes – the beets keep coming on and I inevitably expand my repertoire. Do you have a favorite beet recipe? Send it to me! I’m always looking for more.

This particular recipe I found by googling “a new beet recipe”, apparently I’m not alone in this quest to keep mixing it up. For this recipe, use golden or red beets – both will shine. Recipe and photo by How Sweet Eats.
2 beets, red, golden, or both
2 tbsp olive oil
1 sheet puff pastry, thawed
1 egg + 1 tsp water, beaten
6 ounces goat cheese
1/4 tsp salt & pepper
3 tbsp honey
fresh basil for garnish
1. Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!
2. Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn’t turn red.
3. Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top – however you’d like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden.
4. Remove and drizzle the honey over top. Garnish with a few basil leaves.
5. Serve immediately.