Roast Beetroot Tart

Roast Beetroot Tart

This delicious roast beetroot tart with rainbow chard and feta is perfect for a light lunch paired with a fresh pear and rocket salad. You could roast and slice the beetroot ahead of time, then store it in the fridge until you want to assemble and bake the tarts.

Beetroots are of exceptional nutritional value; especially the leafy greens on the end, which are rich in calcium, iron and vitamins A and C. The beets themselves are a rich source of folic acid, fibre, manganese and potassium. Cook the leafy greens on the end the same way as you would with spinach.

Prep time: 15 min

Cook time: 1 hour + 15 min

Serves 4 (or 6 with a side salad)


2 x bunches (600g) of mixed heirloom beetroots, trimmed

1/4 cup apple cider vinegar

1 tbsp maple syrup

150g rainbow chard (silverbeet), shredded

200g feta, crumbled, plus extra to serve

1/4 cup walnuts, finely chopped, plus extra to serve

1 egg

1/4 cup fresh dill, chopped

2 pastry sheets, thawed and made into a large square (cut the second sheet into columns and place around the edges of the first sheet to make larger)

Sea salt and cracked black pepper, to season


Pre-heat oven to 200 degrees celsius. Place the beetroots on a large sheet of aluminium foil. Mix the vinegar and maple syrup and season with salt and pepper. Drizzle over beetroot and wrap to enclose.

Place on a large oven tray and cook for 40-45 minutes, until tender. Once cooled, slice the beetroots into thin layers.

While the beetroots are cooking, prepare the pastry and place on a large oven tray.

Combine the rainbow chard and feta in a medium bowl and mix to combine.

Leaving a 5cm border. arrange the rainbow chard and feta over the pastry. Top with the beetroot and walnuts and gently fold over the pastry edges, pressing lightly to seal.

Crack the egg in a small bowl and whisk. Using a cooking brush, gently brush the egg mixture over the pastry so it creates a golden colour.

Place tart in the oven and cook for 30 minutes, or until the pastry is cooked.

Sprinkle over fresh dill, feta and walnuts and serve.

Georgia Houston