Home » Recipes » 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.
Servings 4
Course Light Meal
Preference Vegetarian
Perfect for Midweek Meal
Skill level Easy


  • 6 roasted baby beetroots skin removed
  • 100 g goats cheese
  • 6 puff pastry sheets
  • Butter melted
  • 100 g raw macadamias chopped

Basil orange dressing

  • 2 tbsp olive oil extra virgin
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 pinch salt
  • 1/2 orange juiced and zested
  • 1 tbsp 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.

Basil orange 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.


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


Calories: 2390kcalCarbohydrates: 182gProtein: 36gFat: 172gSaturated Fat: 43gPolyunsaturated Fat: 19gMonounsaturated Fat: 101gCholesterol: 12mgSodium: 1157mgPotassium: 734mgFiber: 11gSugar: 12gVitamin A: 338IUVitamin C: 9mgCalcium: 118mgIron: 12mg

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