This Beet Pink Tart is such a fun way to bring a burst of color and flavor to your Valentine’s Day table. It’s bright, cheerful, and downright delicious. Whether you’re feeding a crowd or making a sweet treat for someone special, this tart is guaranteed to catch some eyes and win hearts. Now, I know that fancy-looking recipes can feel intimidating, but trust me on this one! It’s made with just a few simple ingredients, comes together in two easy layers, and if you want to save time, using store-bought pie dough is totally okay (no judgment here!). But if you’re up for it, my easy, buttery homemade crust recipe will quickly become your new kitchen favorite.

Here’s a little secret: shaping this tart into a heart almost made me give up halfway through. Seriously! But guess what—you don’t have to stress over that unless you want to. Rounded and simple, this tart still shines, fills you up, and looks stunning on any brunch or dinner spread. Heart-shaped or classic round, this beet pink tart is a joyful, relaxed dish that brings style and big flavor to any occasion. And hey, I really meant that pun 😉

Components for this beet pink tart

This tart is truly special because it blends three key parts that work together beautifully:

1. A rich, buttery, and slightly salty beet pink pie crust. The beet purée doesn’t just give the crust that stunning pink shade — it also makes it soft and tender, almost like a shortbread cookie that melts in your mouth. Honestly, I keep going back for more of this crust!
2. A lively salsa verde that gets deeper and more complex as it bakes. This bright, fresh green sauce is delicious on its own, but baking it for around 45 minutes transforms it into an earthy, vibrant layer that surprises your taste buds with every bite.
3. Ombre-dyed beets. I never quite pulled off an ombre hairdo, but with beets? Oh yes! Coloring the golden beets pink is super simple and makes the tart look extra special — perfect for sparking conversations at your table.

How to prepare the beets for this beet pink tart

The trickiest part here is roasting the beets, but it’s mostly hands-off, so you can easily multitask. You want your beets fully cooked before moving on, so set aside about 1 to 1½ hours for roasting and cooling.

Kick things off by heating your oven to 400°F. Peel each beet carefully using a vegetable peeler. Then separate your red beets and orange beets into two foil packets. Roast them for 60 to 75 minutes until tender—you can test doneness by poking them with a fork. Once done, let them cool completely. Roasting really brings out their natural sweetness and makes those lovely colors pop, which is key for your gorgeous tart.

How to make the beet pink tart crust

We start with the crust because it needs some fridge time to chill, but this step is pretty simple. Just make sure your beets are roasted and completely cooled before you begin (check above).

Chop your cold butter into little cubes. Toss those cubes with whole wheat flour and a pinch of salt in a big bowl. Now, roll up your sleeves and use your hands to pinch and press the butter into the flour until the mixture looks sandy and crumbly, with small clumps that just hold together but aren’t forming a full dough yet.

Next, add the chilled beet purée to the bowl. Stir everything by hand until the dough comes together and gets a little sticky—that’s exactly what you want. You can knead it gently to create an even pink dough, or leave some pretty flecks of beet for a rustic, homemade vibe—I personally love that look.

Turn the dough onto a clean cool surface and shape it into a rectangle about 1 inch thick. Wrap it tightly with plastic wrap. Then, using a rolling pin, gently roll it into a smooth rectangle while it’s still wrapped. This step spreads the beet color evenly and helps develop the dough’s texture perfectly. Pop the dough into the fridge for at least 30 minutes or longer, while you get everything else ready.

Making the salsa verde layer for this tart

While your crust is chilling, let’s whip up the salsa verde topping. It’s quick, fresh, and adds so much flavor.

In a small bowl, combine chopped fresh parsley, minced shallot, sliced or grated garlic, finely chopped preserved lemon (turn it almost into a paste), and a pinch of red pepper flakes for just the right kick. Pour in white wine vinegar and olive oil, then stir it all together. Taste and add salt as needed. You want a chunky, thick sauce, not watery, so it bakes beautifully under the beets. Set this aside until you’re ready to assemble your tart.

How can you dye golden beets pink?

The ombre effect with golden and red beets is such a simple trick that really elevates your tart’s look. Start by slicing all the roasted beets thinly. Put about a third of the golden beet slices aside. Since red beets stain everything, keep the red and golden slices separate for now.

Next, lay out your golden beet slices flat on your work surface. Place a red beet slice on top of each golden one. The red beet juice will gently soak into the golden slices, turning them a soft, pretty pink. This little trick creates a beautiful gradient that will definitely catch the eye and give your tart some extra wow factor.

How to bake and serve this beet pink tart

Here comes the best part — baking and serving your masterpiece! Preheat your oven to 375°F. Take your chilled tart dough and brush the edges generously with a beaten egg. This helps the crust turn golden and beautiful.

Bake the tart for 35 to 45 minutes. You’ll know it’s ready when the crust looks firm and a bit dry inside, and the filling is cooked through. Plus, your kitchen will smell absolutely amazing.

To serve, drizzle a little olive oil or a splash of vinegar over the beets to give them a lovely shine and brighten their flavor. Then grate some ricotta salata on top—the salty, creamy bite complements the sweet beets perfectly. Serve it warm and enjoy every delicious forkful!

And just like that, your stunning beet pink tart is ready to impress everyone!

Don’t be shy — leave a comment, ask me anything, or share how your tart turned out. I love hearing your stories because cooking together always makes it more fun! <3

Storage Tips

Have leftovers? No worries! Wrap your beet pink tart tightly in plastic wrap or keep it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, warm it gently in a low oven or microwave to bring back that fresh-baked feeling.

Make-Ahead Tips

This tart is perfect for making ahead! You can roast the beets and prepare the beet purée a day or two before your meal. The crust dough is great chilled overnight, which makes rolling and assembling faster when baking time comes. The salsa verde topping keeps well too — just cover it and store in the fridge until you’re ready to assemble.

Variations

Want to switch things up? Try swapping whole wheat flour for all-purpose flour if you want a lighter crust. For extra flavor, toss in some fresh thyme or rosemary to the crust dough. If ricotta salata isn’t your thing, feta or goat cheese are tasty alternatives. You could also add thin slices of roasted carrots or purple potatoes for a burst of color and extra veggies.

Serving Suggestions

This beet pink tart makes a stunning centerpiece for brunch or dinner. Pair it with a crisp green salad dressed with lemon vinaigrette and some crusty bread to round out the meal. It also goes great with roasted chicken or grilled fish for a warm, comforting dinner. For a lighter snack, cut it into slices and serve with a dollop of Greek yogurt or crème fraîche.

Recipe FAQs

Can I use canned beets for this tart? Fresh roasted beets give you the best flavor and texture, but if you’re tight on time, well-drained canned beets can work. Just keep in mind the color and moisture might be a bit different.

What if I don’t have preserved lemons? You can substitute with a squeeze of fresh lemon juice and a pinch of lemon zest for brightness, though it won’t have quite the same depth of flavor.

Can I make this tart vegan? Absolutely! Swap the butter in the crust for a plant-based spread, use a dairy-free pie dough recipe, and replace the egg wash with a little plant milk or olive oil for browning. Also, skip the ricotta salata or use a vegan cheese alternative.

How do I store leftover salsa verde? Keep it in an airtight container in the fridge for up to 3 days. Give it a good stir before using. It’s delicious on sandwiches, salads, or roasted veggies.