NZ Woman's Weekly

Roasted beetroot and onion tart recipe

Roasted beetroot and onion tart recipe
  • Meal Type

  • Servings

  • Courses


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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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