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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