Beet & Blue Cheese Tart
  • 2 large beets, stems removed and ends trimmed
  • ½ cup balsamic vinegar
  • 1 sheet puff pastry, thawed
  • Olive oil
  • Salt & pepper
  • 2 tbsp blue cheese crumbles
  • 2 tbsp chopped toasted walnuts
  1. Heat oven to 450 degrees. Wrap beets individually in tin foil. Place them on a baking sheet and roast 50 minutes, until tender. Remove from oven, unwrap and let cool enough to handle. Reduce oven heat to 350 degrees.
  2. Meanwhile, heat the balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer until glaze thickens and coats the back of a spoon. Set aside and let cool.
  3. When the beets are cool enough to handle, peel the skin off with your fingers or a paper towel (it should peel right off after being roasted).
  4. Thinly slice the beets, then (if desired) cut the slices into hearts or other shapes with cookie cutters.
  5. Flatten out a sheet of puff pastry on a parchment-lined baking sheet. Lightly brush with olive oil, then sprinkle with salt and pepper. Using a fork, prick the puff pastry several times, so it doesn't puff up too much.
  6. Arrange the beet slices on top of the puff pastry.
  7. Bake at 350 degrees for 15-20 minutes, until pastry is puffed and golden.
  8. Remove from oven and immediately sprinkle with blue cheese and walnuts.
  9. Let cool slightly, then drizzle glaze over top. Serve immediately.
Recipe by Flying on Jess Fuel at