Meat- Free Monday: Beet Tarte Tatin

Beet Tarte Tatin with Goat’s Cheese & a Mint Dressing


beet tarte tatin

This is a wonderfully, simple, yet impressive dish to make. People are often intimidated to make a Tarte Tatin and they really shouldn’t be. It’s one of those dishes that look really difficult, but are actually surprisingly not. In the recipe video below, the shot of me turning it over onto a plate (the voilà moment) was a one take – it kinda had to be, and it was as easy to do as it looks in the video.

tarte tatin beet and cheese

I pair my tarte tatin with a mint and spring onion dressing and I top it with a soft goat’s milk cheese – it is fabulously delicious and helluva pretty! If you don’t like goat’s milk, you can top the tart with sour cream, crème fraiche, feta cheese or stick to non-dairy and simply have it with just the dressing.

beet tart tatin slice

My inspiration for this dish came from a lunch I had at The Table in Stellenbosch, Western Cape. It was served as a starter, and they paired it with crème fraiche, micro herbs and a lovely green salad. I got the idea to serve it with a dressing from River Cottage, where they serve it with a spring onion and parsley dressing. I love goat’s cheese and particularly enjoy it with beets and couldn’t help myself from topping my tarte tatin with some. On that note, blue cheese or gorgonzola would also go down a treat.

tarte tatin with beets

Lastly, this dish, up until cooking it with the pasty, can be made in advance. This makes it the ideal starter for a dinner party – it’s tasty, pretty and simple! Cook the beets as per the recipe, cool, top with pastry, place into the fridge, and make the dressing. When your guests arrive, pop tart into pre-heated oven, bake for 20-25mins. Serve with dressing and cheese – so simple it’s ridiculous!

raw beets

Below is my video on how to make my Beetroot Tarte Tatin


For the Tarte Tatin

8-10 beets, washed and scrubbed

2 tbls olive oil

1 tbls butter

1 tbls brown sugar

1 tbls red wine vinegar

salt and pepper, to taste

1 roll puff pastry

soft goat’s cheese, to garnish

fresh mint leaves, to garnish

For the Dressing

handful fresh mint. chopped

3 spring onions/scallions, chopped

1 tbls dijon mustard

1 tbls red wine vinegar

¼ cup extra virgin olive oil

¼ tsp sugar

salt and pepper, to taste

For The Tart,

Pre-heat your oven to 190˚C

Slice beets in half (across the polars).

Heat an ovenproof frying pan over a medium heat, add the oil, butter, sugar and vinegar. Once melted and just beginning to caramelise add your beets. Season with salt and pepper, and toss or stir to coat. Cover with foil or a lid (if you have one that fits your pan).

Place into the oven for 30-40mins, or until beets are tender when pierced with a fork.

In the meantime, make the dressing, in a bowl add the mustard and vinegar. Drizzle in the olive oil while whisking until the dressing has emulsified. Add the sugar, followed by the chopped mint, and spring onions. Season with salt and pepper. Alternatively, add all the ingredients into a jam/mason jar, and shake until emulsified.

Once the beets are cooked, set aside to cool – they must be cold to the touch, if the beets are warm they will melt the pastry. Once cool, place the pan on top of your puff pastry and cut out a circle just bigger than the circumference of the pan. Then, place the pastry over the cooled beets, tuck in the edges, and pop into an oven pre-set at 190˚C for 20-25mins or until the pastry has puffed and browned.

Remove from the tarte tatin from the oven, place a plate on top, and flip.

Drizzle with the mint dressing and top with soft goat’s cheese and fresh mint leaves.


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