We had great success growing beets in the garden this year in the garden. I’m trying to come up with some inventive ways jazz them up since the go-to beet salad is getting really old. This is a great recipe if your beet tops are in tact and fresh! If not, replace with chard or spinach.
This Wellington also makes for a really great vegetarian dish!
- 2 sheets puff pastry, thawed in the fridge
- 2 Tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 5 medium beets, tops removed and saved
- 1 Tbsp olive oil
- 5 oz. goat cheese
- Salt and pepper to taste
- Dash of nutmeg
- 1 Tbsp Dijon mustard
- 1 egg beaten with 1 Tbsp water
- Sesame seeds for sprinkling, optional
Wrap the beets in foil and roast at 400°F for 75 minutes or until soft. Cool completely, remove skins and slice into 1/4-inch rounds, toss with olive oil and a bit of salt and pepper. Set aside.
Separate the beet stems from the beet greens and discard the stems. Chop the beet tops and set aside.
Heat the butter in a frying pan over medium heat and add the onion, garlic. Cook gently for 10 minutes. Add the beet greens and stir through until wilted and the moisture has been evaporated. Season with salt and pepper and nutmeg and allow the mixture to cool in the pan.
Preheat the oven to 425°F.
Roll out one sheet of pastry to fit a 5 x 12 inch pastry pan with a removable bottom. Brush the base with mustard and lay the beet rounds in a flat layer. Top with the beet greens and sprinkle with goat cheese. Brush the edges with egg wash. Roll out the second sheet of pastry and lay over the base pinching the edges to seal. Brush the top pastry with egg wash and sprinkle with sesame seeds. Pierce the top a few times with a paring knife and bake for 45-50 minutes or until the pastry is uniformly browned.
Note: You can definitely make this a free form tart but I feel that the tart pan helps to hold everything together a bit better.