My recipe for Roasted Beet, Caramelized Onion and Goat Cheese Tart tart makes an elegant and impressive addition to your holiday table. It’s also super versatile. Serve it as a first course, a side dish or meatless main. And it works for brunch, lunch or dinner.
A twist on a classic beet and goat cheese salad, the ingredients are assembled in a tart crust and baked. This tart can be made the day before and served at room temperature so it won’t even require coveted oven space. If you make it the day before, just wait until serving to top with arugula and balsamic reduction.
I prefer to roast my beet, but using precooked beets from the product section of the supermarket is a real timesaver and won’t sacrifice one bit of flavor.
- 1 cup balsamic vinegar
- 3 tablespoons honey
- 1 refrigerated piecrust
- 2 tablespoons vegetable oil
- 1 large sweet onion , sliced
- ½ teaspoon salt
- 1 4.5 ounce package Celebrity Original Goat Cheese , crumbled and divided
- 1 large beet , roasted, peeled and sliced ( or 1 cup sliced cooked beets)
- 2 cups arugula
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Combine vinegar and honey in small saucepan and bring to a boil over medium high heat. Reduce heat, slightly and continue to boil about 15 minutes or until mixture is reduced to 1/3 cup; set aside.
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Preheat oven to 400°. Lightly oil 9-inch tart pan. Unroll crust and press into prepared pan. Bake 12 minutes or until crust is golden.
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Heat oil in large skillet over medium heat and add onion and salt. Cook 20 minutes, stirring frequently, until onions are caramelized.
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Arrange onions over bottom of crust. Top with ¾ of Goat Cheese. Arranged beets over Goat Cheese, then sprinkle with remaining Goat Cheese.
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Bake 10 minutes or until Goat Cheese is melted. Remove from oven, cool slightly. Top with arugula and drizzle with balsamic reduction.
To save time, purchase prepared balsamic glaze and use in place of balsamic honey reduction.
This tart can be made the day before and served at room temperature so it won't even require coveted oven space. If you make it the day before, just wait until serving to top with arugula and balsamic reduction.
