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A vibrant beet pink tart featuring a whole wheat beet-infused crust, a baked salsa verde layer, and beautifully dyed ombre beets, perfect for Valentine’s Day or any festive occasion.

Ingredients

  • For the Beet Pink Tart Crust:
  • – 1 cup whole wheat flour
  • – 1/4 teaspoon salt
  • – 6 tablespoons cold unsalted butter, cubed
  • – 1/2 cup chilled beet purée (from roasted red beets)
  • For the Salsa Verde Layer:
  • – 1/2 cup fresh parsley, chopped
  • – 1 shallot, minced
  • – 1 garlic clove, sliced or grated
  • – 1 tablespoon preserved lemon, finely chopped into a paste
  • – 1/4 teaspoon red pepper flakes
  • – 2 tablespoons white wine vinegar
  • – 3 tablespoons olive oil
  • – Salt, to taste
  • For the Beet Topping:
  • – Approximately 3 red beets, roasted and thinly sliced
  • – Approximately 3 golden beets, roasted and thinly sliced
  • – Beaten egg (for brushing crust edges)
  • – Olive oil or vinegar (for drizzling)
  • – Ricotta salata, grated, for serving

Instructions

  1. Preheat oven to 400°F (204°C) for roasting beets.
  2. Peel red and golden beets carefully with a vegetable peeler.
  3. Separate red and golden beets into two foil packets.
  4. Roast beets in packets for 60 to 75 minutes until tender when pierced with a fork.
  5. Allow beets to cool completely.
  6. Prepare beet purée by blending roasted red beets until smooth and chilled.
  7. To make the crust: chop cold butter into cubes; combine whole wheat flour and salt in a bowl.
  8. Use hands to pinch and press butter into flour until mixture resembles sandy crumbs with some small clumps.
  9. Add chilled beet purée to the flour mixture and stir by hand until dough comes together and is slightly sticky.
  10. Knead gently to develop an even pink dough or leave flecks of beet for rustic appearance.
  11. Shape dough into 1-inch thick rectangle, wrap in plastic wrap, and roll gently with rolling pin while wrapped to spread color evenly.
  12. Chill dough in refrigerator for at least 30 minutes (can be longer or overnight).
  13. While dough chills, prepare salsa verde: in a bowl, combine chopped parsley, minced shallot, garlic, preserved lemon paste, red pepper flakes, white wine vinegar, olive oil, and salt to taste; stir until chunky and thick.
  14. Slice cooled roasted beets thinly.
  15. For ombre effect, set aside one-third of golden beet slices.
  16. Lay golden beet slices flat; place red beet slice on top of each to allow red beet juice to dye golden slices pink.
  17. Preheat oven to 375°F (190°C) for tart baking.
  18. Roll out chilled tart dough and place on baking sheet or tart pan.
  19. Brush edges of crust generously with beaten egg.
  20. Spread salsa verde evenly over the crust.
  21. Arrange beet slices on top in an ombre pattern as desired.
  22. Bake tart for 35 to 45 minutes until crust is firm and slightly dry inside and filling is cooked through.
  23. Remove tart from oven and let cool slightly.
  24. Drizzle beets with olive oil or a splash of vinegar for shine and enhanced flavor.
  25. Grate ricotta salata over the top before serving.
  26. Serve warm and enjoy.

Notes

Roasting beets takes about 1 to 1.5 hours including cooling; largely hands-off cooking time., Preserved lemons add unique depth; if unavailable, substitute with fresh lemon juice and zest., The tart dough can be made with all-purpose flour for a lighter crust and herbs like thyme or rosemary can be added for extra flavor., For a vegan version, replace butter with plant-based spread, use dairy-free pie dough, substitute egg wash with plant milk or olive oil, and omit or replace ricotta salata with vegan cheese., Salsa verde can be stored in the fridge up to 3 days and is great on sandwiches or roasted veggies., Leftovers should be wrapped tightly and refrigerated up to 3 days; reheat gently to restore freshness., Serving suggestions include pairing with a green salad with lemon vinaigrette and crusty bread, roasted chicken or grilled fish, or as a snack with Greek yogurt or crème fraîche.

Nutrition

Find it online: https://cozyovenkitchen.com/beet-pink-tart/