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Beetroot, goat cheese and macadamia tart with basil orange dressing

beetroot, goat cheese and macadamia tart with basil orange dressing

Satisfy your family with this wholesome beetroot tart this winter season.

6 roasted baby beetroots, skin removed
100g goat cheese
1 packed (6) puff pastry sheets
Melted butter
100g raw macadamias, chopped

Note: Pre-prepared tart cases can be bought from supermarkets and most delis.

Basil orange dressing:
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
Pinch of salt
Juice and zest of ½ orange
1 tablespoon basil leaves, torn


Preheat oven to 240°C.

Slice the beetroots evenly into 2-3mm rounds.  Layer the puff pastry into three sheets, brushing between the layers with melted butter.  Cut out two 10-12cm rounds.  Repeat with remaining pastry.  Place the pastry sheets onto a greased baking tray and bake for 20 minutes or until golden brown.  Arrange the beetroot slices onto puff pastry; crumble the goat cheese on top and sprinkle with chopped macadamias and bake for a further 10 minutes.

To make the dressing:  Whisk together the oil, mustard, salt, vinegar, zest and orange juice.  Stir in the basil.

To serve, put the beetroot tart on a plate and drizzle the dressing around it.

Categories: everyday

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