Beet & Greens Tart


When I tell my friends that I like to watch tv-series on my phone and movies on my computer – simultaneously – they often give me that ”you-are-weird” look. It doesn’t matter that I try to explain that it can be very stressful to be the father of two kids, run a family business and have a blog, so watching tv-series and movies is a nice way to de-stress. And since I don’t have much time to myself, I try to make the most of it, hence the double screens. For many years, I just fast-forwarded through movies (don’t judge) but I have realised that this is a much better way. When I fast-forwarded I often missed essential parts of the plot so I had to rewind several times, and that kind of defeated the purpose. I of course realise that one of the points of movies and tv series is to relax, but in some upside-down way I just feel like I get twice as much relaxation done. Imagine how effective I could be if I learned to multitask while sleeping! (I have already tried watching movies while sleeping and unfortunately it’s just not my thing, even if I’m a fan of the idea.)

Luise isn’t very understanding either, I have explained to her that Sherlock Holmes (the one living in New York with Lucy Liu as an assistant) can watch 10 different televisions at the same time, but she told me that I am being ridiculous (I still don’t understand if she means that I’m ridiculous for making Sherlock Holmes references or because Sherlock Holmes is a pretty awesome guy and I’m ridiculous for even trying to compare myself with him?).

Anyway, today’s recipe is a beet tart. It’s not very complicated to make and it’s really delicious. Perfect for a lunch or a picnic. You can probably make it while watching Sherlock Holmes, but I wouldn’t recommend to simultaneously watch another movie. It’s a one-screen kind of recipe. Mostly because you need to grate beets and I have had enough accidents with the box grater to know that two screens and a box grater is more than even I can handle. I am sure Sherlock could pull it off though.


The tart crust is gluten free and really easy to handle, in fact, it might be our best tart crust ever. I usually just press the dough into a case without using a rolling pin, but this time I rolled it out between two sheets of baking paper and it came out real pretty and easy to handle. However, you need 3 different types of flour and if you think that’s too much, feel free to replace it with your own favourite tart crust recipe.


Given that I’ve been talking about beetroots and Sherlock Holmes, I could easily make some references to blood stains in our kitchen, but I’m going to talk about the flavour and method instead. We went classic with the beet pairings. The idea is to fill up the bottom of the tart with raw grated beetroots, then we top it with sautéed onion and beet greens that are mixed with beaten egg, plant milk, crumbled goat’s cheese, mint and walnuts. And right before we eat it, we usually drizzle some raw honey on top because the sweetness is really nice together with the goat’s cheese. Sherlock has bee hives on his roof so I’m sure he would appreciate the use of honey.

Enough with Sherlock. Now, let’s get cooking.

Beet_tart_04 Beet_tart_05

Beet, Goat’s Cheese & Walnut Tart
8 servings  (Loosely inspired from this recipe)

If you find beetroots with fresh and good looking greens, go ahead and use them. They are usually pretty easy to find during the spring and summer. If not, just use the beetroots and replace the beet greens with spinach, chard or kale instead.

Tart crust
1 cup / 100 g / 3.5 oz rolled oats (or 3/4 cup / 200 ml oat flour), choose certified gluten free if you are intolerant
1/3 cup / 50 g rice flour

1/2 cup/ 50 g almond flour
2 tbsp potato starch 
1/2 tsp salt
80 g / 5 tbsp cold butter or coconut oil, cut into dices

4 tbsp ice-cold water

2-3 beetroots (approx 1 lb/450 g), 

1 red onion, peeled
3 garlic cloves, finely chopped
1 tsp fresh or dried thyme
salt & pepper

2 large bunches beet greens (or spinach)
1-2 tbsp apple cider vinegar (or lemon juice)

3 large eggs
1/2 cup / 140 ml milk of choice, we used rice
3.5 oz / 100 g goat’s cheese / chèvre
10 fresh mint leaves

10 walnuts, lightly crushed

2 tbsp honey

Preheat the oven to 350°F / 180°C. Add rolled oats, almond flour, rice flour, linseeds and sea salt to a food processor and pulse until the oats have been mixed into flour. Add the diced butter and pulse a few times until you get really small pieces of butter evenly distributed in the flour. (These steps can also be made by hand.) Add the water, pulse until everything comes together. Try to form a ball with your hands. If it feels crumbly, add 1-2 tbsp extra water. Gather the dough into a ball, wrap in clingfilm and chill for about 30 minutes.

When done, place the dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle, about 1/8 inch / 5 mm thick. Carefully transfer it to a 10 inch / 27 cm tart pan. Trim off any excess dough then use a fork to prick it a few times. Blind-bake for 10 minutes to prevent the crust from getting soggy.

Peel the beetroots and grate them coarsely on a box grater or in a food processor.

Cut the onion thinly. Place a large frying pan on medium heat. Add a slab of coconut oil or butter and, when melted, spread out the onion slices evenly in the pan. Fry for 4-5 minutes and then shake the pan and fry them on the other side. Add garlic and thyme and fry for about 30 seconds before adding half of the beet greens (or spinach) together with apple cider vinegar, salt and pepper. When the greens have wilted down, add the rest, stir around and then take the pan off the heat. Beat the eggs together with the milk and then crumble in the goat’s cheese finely. Add sautéed vegetables and mint leaves and stir around.

Arrange the grated beets at the bottom of the tart, reserve some for the top. Pour the egg and greens mixture over the center, make sure that the cheese is somewhat evenly distributed. We usually leave about an inch / 2 cm of beetroot untouched towards the edges (just because it’s pretty) but it’s not necessary. Make sure the filling is all moist from the liquid. Tuck in walnut pieces here and there at the top and drizzle over the remaining beetroot shreds. You can drizzle some honey on top before baking if you prefer a bit of caramelised top, or just save it for after it’s baked (or do both if you prefer ir a bit sweeter). Bake for 30-35 minutes or until golden and firm. Serve with a dollop of Turkish yogurt and some drizzled honey on top.


Oh, one other thing, completely unrelated to Sherlock Holmes and Beet Tarts. We’re going to Milan next week to talk about the Italian edition of our (first) book. We will be talking, cooking a recipe and have a book signing at Corriere della Sera’s food event Cibo a regola d’arte on Thursday 21st May at 5.30pm. The event is free and will take place in Triennale – salone d’Onore. Hope to see some of you there!


  • Olive
    Just made this dish. It was delicious and reminded me a lot of the beet and feta burgers from the website! The crust was quite good and highly recommend this dish. It will become a staple.
  • Kata
    An amazing post, so thank you, I really needed that right now! :) I made my first tart from the blog about a few months earlier, and I'm in love with tarts since that first bite of the spinach-feta version! But then my nut allergy came out... so I had to make other crust options, but that never worked too well, they were crumbly, too much, hard to handle...etc. I tried with chickpea flour and oats, maybe that was the best from my ideas. Beet is one of my all time favourites, so please, What would you suggest to replace the almond flour in this recipe? What if I use some coconut flour (but how much?) or more flaxmeal (linseed), maybe some buckwheat flour? I love your recipes, and it's just so insane I cannot have nuts anymore! :( Best wishes from Hungary!
    • Try replacing the almond flour with buckwheat flour. But since the almond flour is quite fat I would probably add an extra tbsp butter to the mix, that might solve your problems. Good luck! D
      • Kata
        Thanks David for the quick answer! I will definitely try! I read that maybe ground sunflower seeds can solve my problem, but I am not sure how my stomach would handle the mixture... It would be great to keep carbs lower, and sunflower wouldn't change the consistency too much. But first I'm gonna make it with buckwheat flour. Happy travelling!
  • Valeria Pestana
    I'm laughing so hard right now I ended up having an accident with the glass of water I was drinking. I don't know how many people feel the same but I really appreciate your humor, have you ever considered developing that side more (even if it is on the blog)? or perhaps I'm adding even more things to your stress list. Anyhow, your photos are beautiful as always (and it goes without saying but I want to make sure you guys know how much I appreciate them) and pleasantly surprised with the writing on the post. Hope you all keep enjoying the Swedish spring (:
  • Lovely recipe and very funny blogpost. I showed it to my boyfriend who can totally relate tot the tv series and movie watching. In his case he often combines tv series on his laptop and football games on tv. And I do most of the baking ;).
  • Trish
    Any suggestions to replacing the eggs? This looks delish but I'm vegan. Got the cheese part covered. I just love beets!
  • fiona
    Oh, you really DO need to read the Benefits of Monotasking...! Yes... yes I know chefs can multi-task...but... then again maybe not! xx
  • AJ
    Looks delicious! Do you think the pastry case would work with buckwheat flour instead of oats and rice flour - still using the almond flour?
  • I hear you dude, I write posts, check my email and do so many other things on my phone when my computer is right next to me... I do start to feel a bit out of balance when I am simultaneously on both screens. But then I make an earthy dish like this beautiful beet tart and it makes me feel grounded again.
  • All of my favorite ingredients in one dish! I'm definitely going to make this one. And maybe I'll drizzle a balsamic reduction in top. Mmm
  • Colette Sicotte
    This looks delicious. Where is your beagle friend..did she sample??
  • This looks amazing. I love the gluten free pastry and will be making this very soon! Thank you for another great recipe! H x
  • Audrey
    It looks delicious but I wish you would post more vegan substitutions/less egg and dairy heavy recipes. I recently bought your cookbook and found the same issue with it. The majority of your cookbook recipes call for eggs or cheese. Your blog used to focus more on vegan friendly recipes which I loved as I am allergic to eggs and dairy. It would be great for you to include more suggested recipe options for dairy/glutenfree in the future as it's what made me fall in love with your blog to begin with. When I don't see a suggested option I usually think that you tried it and it doesn't work well vegan so I don't attempt it. I still love the stories and gorgeous pictures you post, but have been discouraged from trying many of your recent recipes and was disappointed that the cookbook wasn't very vegan friendly.
    • Hi Audrey, Thank you for your comment. I'm sorry you feel that way. We are not vegans in our family but try to vary our recipes as much as we can. Some recipes definitely are heavy on eggs or cheese, like this one or the frittata that we did a few months back. However, I was looking through our backlog and our 7 previous blog recipes were specifically created to be vegan, so I actually think we do more vegan recipes now than ever before. You should try the vegan cashew cream for our Asparagus soup, the Vegan Nut & Chocolate Bars, the Vegan Pancakes or our Vegan Macaroons. For this recipe, you can keep the tart crust vegan by using coconut oil. I haven't tried making a vegan filling but it's quite flavourful from all the vegetables so you just need some moisture to bind it all together. Perhaps you could try to replace the eggs and cheese with more plant milk, a few tablespoons of flax/chia seeds and some nutritional yeast? Let me know if you try it, I'm curious to hear how it turns out. /David
      • Hi David and Audrey, I've made a similar tart to this and used a blend of silken tofu, chickpea (besan) flour and plant-milk for the "egg" mixture inside, with some nutritional yeast added to create a cheesy flavour (or otherwise some of my cashew cheese dolloped over at the end). Hope that's helpful! Beets in a tart is always such a great combination :) x Buffy
  • beet tart for the win. love the recipe, and its styling and photography. - wants me immediately taking up the fork and indulge in it. nomnom.
  • This is perfection! Beets, mint and honey are one of my favourite flavors together, I am surely gonna try this out! And watching TV and the box grater are definitely not a good combo, I know it by experience too ;)
  • We're still getting the last of the winter beets (without the greens) in our CSA here in NYC. I have two-weeks worth, plus a vat of kale and goat cheese in the fridge so this is perfect timing. I'll be making this for Sunday dinner tomorrow. Thank you!
  • Tastes sooo good! I made this pie for dinner tonight {we love goat cheese so I doubled it (200 g) ~ thank you for the recipe & inspiration! Ps. The new Scherlock Holmes-series is great - I hope the 2nd season is in the making
  • Hmm, that sounds like sensory overload to me. Not sure I'd find that relaxing but as a mom I can TOTALLY understand the logic. Love this recipe and the colours and the pictures. A dream. Have fun in Milan (I've had your first cookbook for ages and STILL love it) and I look forward to seeing your pics on instagram.
  • This is stunning! I've never seen or heard of a tart like this, but it sounds elegant, exotic, and tasty. I love the creativity of flavors, ingredients, and colors. It looks like a painters palette, it's so colorful! I love this idea so much, and I'm very excited about giving it a whirl. I haven't had beets this season, but this recipe is going to change that for me. Thanks!
  • Alicia
    YESssss! I totally get it! I watch my favorite series on the TV and on the ipad at the same time. (I try not to do it all the time). Like you said, no time to waste. I wouldn't call it weird but efficient. By the time the house is tidy and the kids sleeping, there is no much time. Lovely recipe. We have beetroots in our garden. As soon as they are ready I will try the tart.
  • What a lovely story and delicious recipe! I'm such a multitasker as well---watching exercise videos while playing another YouTube video or movie!
  • Annette
    I think this looks very nice. The only thing is that it is very hard to get raw beetroots where I live. Just the boiled ons in plastic are available. Time to sow some beets. So, it looks like I'll make this tart somewhere in October :) For tonight it will be Greek Spanakopita.
  • I just love your imagery! what a great artistic eye you have - Looks so inviting well done.
  • Eva O' Brien
    The combination of this recipe, the scrum-diddly-umptious pictures (anything PINK and GREEN = perfect happiness!) and the Sherlock Holmes references - (because it made me picture Sherlock Holmes sitting eating this tart and that picture = endless smiles) - in short, lifted my spirits immeasurably. Thank you.
  • This is positively stunning! Just love this recipe!
  • your pictures are omg amaziing!!! such an inspiration to me :)
  • Haha loved your story about Sherlock Holmes! And for me too watching movies or tv series is the perfect way to rewind and relax. And the tart looks delicious, I know I have to try that crust as it seems to have the perfect crispiness that you rarely get with gluten free crusts. Thanks for the inspiration!
  • Looks amazing as always! And I can relate to your story, I don't think you're weird at all ;)
  • Weird is good, I like weird. :) The recipe looks and sounds amazing, too. Too bad that we hardly ever get beets still with the greens here in Germany. :(
    • Loosy lucy
      Well, give your local farmers market a try. That's where you'll surely find 'em with greens.
      • I regularly do, with no luck so far. Even the beets you can get delivered from organic farms right to the doorstep come without greens (and bigger than those I've bought with greens in Canada).

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