Beets & Garlic, A Match Made in Heaven

Baby BeetsIt’s lucky I love colorful food. There’s been nice big bunches of bright red beets in my last few Full Circle Farm CSA boxes.

The best thing about an abundance of beets is being able to experiment. I’ve already written about my savory Roasted Beet and Thyme Risotto, and just completed testing on a wonderful Roasted Beet and Garlic Tart. The tart was inspired by the traditional Greek pairing of beets and skordalia, a strongly flavored garlic sauce.

In the last few months, I’ve made beet tarts with golden beets, chiogga beets, and blood-red beets. I’ve tried various combinations of herbs and spices, and different amounts of onions and garlic. I’ve tested crusts with butter, crusts with olive oil, and crusts with both.

My finished tart recipe layers roasted beets and onions sautéed until sweet, and is seasoned liberally with fresh garlic and thyme. Feta cheese and sour cream add tang, and a crisp, flaky crust balances the filling’s strong flavors.

Roasted Beet and Garlic Tart is equally good served hot or at room temperature (I’ve been known to eat it cold, straight from the refrigerator). As a result, it can easily be made ahead and served as an appetizer or first course.

Be sure to check out the recipes mentioned in this post:

 

25 Responses to Beets & Garlic, A Match Made in Heaven

  1. Oh, Laurie.

    This is sensational! I’ve always struggled to tame that sweetness of beets for my savory tastes and this looks like it will do the trick nicely.

    And I do love garlic…

  2. Gorgeous colour, Laurie. I like the crust recipe too. Not too buttery.

  3. A drool-worthy creation – I love beets, and their colour makes this tart so attractive.

  4. Laurie, you’re knocking out alot of firsts…furst time for me, at least.

    We both know how delcious roasted beets are, no need to go on about this tart.

  5. Wow. Delicious! I love roasted beets and as I commented on another blogger’s site earlier this week, everything is made better with a crust 🙂

  6. Laurie, this sounds amazing. Is this your own recipe? Greece is the country of pies and they make pies out of anything but “beat me” I never heard of a beet-pie before.

  7. Lucy, I’ve always thought that beets and garlic are one of those perfect food pairings. You have exactly described the challenge that beets present.

    Suganya, the crust started out much more buttery, but a buttery crust just doesn’t work with this tart. The flavors didn’t work together.

    Gaye, I’m very attracted to highly colored food – glad I’m not the only one!

    Peter M, I’ve surprised you twice in a row – I’m thrilled!

    Elly, you are so right about crust – doesn’t matter how it’s made, it improves whatever you pair with it.

    Ivy, this is my own recipe, I’ve been testing various versions for a couple months, and finally got it right with this recipe. I’ve had pies in Greece made with beet greens, but not with beets. Definitely not traditional, but tastes great nonetheless.

  8. Mike of Mike's Table says:

    If you can believe it, I don’t think I’ve ever had beets before. The tart looks mouth-watering intriguing though…

  9. Bellini Valli says:

    This tart adds drama to beets as a dish 🙂

  10. I just love beets, especially roasted. Your beet tart is a great idea. Good job, Laurie 🙂

  11. That tart is a thing of beauty. My beet-loving husband is getting a copy of this post!

  12. Hi Laurie, back from Mardi Gras holidays! It was a very calm one, away from the parades! Love crusts with oil, they always turn out great and the color shouts at us, beautiful!

  13. That tart looks really good. It sounds nice and sweet and savoury with the roasted beets, sour cream, feta, onions and garlic.

  14. never seen anything like this Laurie, how original!

  15. Nina's Kitchen (Nina Timm) says:

    My daughter loves beetroot in any form and this will be a first for her and me to make.

    Lovely color.

    Thank you for the inspiration

    Nina

  16. I never eat beets, but after reading your post, I must be doing something wrong… everybody seems to love it. I should try it your way! Thanks!

  17. Stunning! I adore beets and have taken note of this recipe. Thanks so much! I will be making this one for sure.

  18. Oh, Mike, if you’ve never had beets, you’re missing a tasty treat. Try them, you might like them!

    Valli, I like it – dramatic beets! Good image.

    Maryann, roasting beets makes all the difference in the world in their flavor.

    Lydia, so glad you liked it and I hope your husband does too!

    Cris, glad you had a great time at Mardi Gras, you lucky person. I’m with you on oil-based crusts, especially for savory dishes.

    Kevin, so glad you like it!

    Maria, it was the beets themselves that inspired me!

    Hi Nina, I hope you and your daughter both love it!

    Nuria, beets are very tasty!

    Lisa, I’d love to hear how it turns out for you, one of my fellow beet lovers!

  19. looks fantastic – the deep jewelled red of beetroots always draws me in and I love the idea of pairing mint with beetroot

  20. Mansi Desai says:

    wow! This is so innovative laurie!:) I loved it, and I have a huge piece of beet lying in my fridge too:)

  21. Thanks Johanna! Mint and beets are lovely together.

    Mansi, I’m so glad you liked it!

  22. Found your garlic beet tart recipe while searching the net for ways to use my garden bounty. We thought it was great…even my picky 16-year old…thanks for sharing…now to figure out how to freeze!

    • Thanks Glenna! As for freezing, I roast beets, vacuum pack them (or put in ziplock bags and suck the air out, and find they freeze quite nicely. You can also can them, if you are so inclined.

  23. Hi. This tart is delicious. Thank you for sharing. Now your recipe also translated into hebrew, with a reference, of course, in my blog 🙂

    • Thanks Irena! I’m so glad you like it. I went to your page and couldn’t read a thing!!! (Joking) I’m wondering if you linked back to my site on your page? If not, I’d very much appreciate a link! This is one of my favorite tarts – you’ve inspired me to make it tonight!

Leave a Reply

Your email address will not be published. Required fields are marked *