NZ Woman's Weekly

Roasted beetroot and onion tart recipe

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This is a cheat’s beet tart. Try using beetroot from the tin, or you can cook parboiled baby beets if you like. Adding a tangy dressing with a hint of honey and orange and a few strips of crispy Parma make this dish restaurant quality.

  • 40g butter
  • 2 red onions, sliced thinly
  • 2 large tins (or 820g) baby beets, drained, reserve
  • ½ cup liquid
  • ½ cup balsamic vinegar
  • ¼ cup brown sugar
  • 1 tsp fresh thyme leaves
  • Sea salt and cracked pepper
  • 1 cup crème fraîche
  • 1 tbsp liquid honey
  • 1 tsp orange zest, plus 2 tbsp juice
  • 6 savoury pastry shells (I used ready-rolled pastry, lined individual tart tins and baked till golden, but you could use quality store-brought ones. Pastry shells can be made in advance and stored in an airtight container)
  • 6 slices Parma ham, baked for 5-8 minutes until crispy
  • Rocket leaves, to serve
  1. Heat the butter in a medium saucepan and cook the onions over a gentle heat for 5 minutes until softened and fragrant.
  2. Add the beets (cut the larger ones into quarters or halves), balsamic vinegar, brown sugar, thyme, seasoning and reserved liquid. Simmer for 8-10 minutes until syrupy and glossy. Cool, cover and chill until required.
  3. For the dressing, simply whisk crème fraîche, honey, orange zest and juice until smooth and pourable.
  4. When ready to serve the tarts, preheat the oven to 180ºC and line a tray with baking paper.
  5. Arrange the tartlet shells on the tray and divide the beetroot and onion mixture between the tarts. Bake for 10-15 minutes till pastry is golden and beets hot.
  6. Serve on warmed plates garnished with Parma ham and rocket leaves. Spoon over dressing to finish.

Take a look at this smoked chicken rice salad with curried mango dressing recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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