Beet and “Greens Pesto” Tart



15 min


6 Adult Sized Servings

* PLUS Cooking time: 5 minutes, Baking time: 20 minutes
Beet and “Greens Pesto” Tart

Jodi Pudge


  • 1 sheet frozen butter puff pastry , defrosted (225 g)
  • 1 small bunch beets , with greens (about 500 g)
  • 2 tbsp olive oil , divided
  • 2 tsp chopped garlic
  • 1/4 tsp hot-pepper flakes
  • 1/2 cup packed goat cheese , (130 g log)
  • 2 tbsp chopped basil , plus leaves for garnish
  • 2 tbsp finely chopped walnuts
  • pinch salt
  • pinch black pepper


  • Preheat oven to 425F.
  • Lay pastry on a parchment-lined baking sheet. Use a knife and a ruler to score a line about ½-in. from the edge around the border of the pastry (be careful not to cut through). Put in the fridge to keep cold.
  • Cut beet greens from stems and beet roots. Discard stems. Wash leaves well and reserve (you want 2 to 3 cups packed leaves). Peel raw beets and use a mandoline or a sharp knife to cut beets into thin slices. Set aside.
  • Heat 1 tbsp oil in a frying pan over medium-high heat. Add garlic and chili flakes and sauté for 30 sec. Add beet greens and sauté for 1 to 2 min or until they are fully wilted. Remove from heat. Let cool, then chop greens and combine with crumbled goat cheese, chopped basil and walnuts.
  • Sprinkle goat cheese mixture over pastry, keeping inside border. Top with a layer of overlapping beet slices. Brush beets with remaining 1 tbsp olive oil, and sprinkle with salt and pepper.
  • Bake for 18 to 20 min or until beets are tender and pastry is browned and crisp. Sprinkle with torn basil leaves just before serving.

Nutrition (per serving)

  • Calories
  • 293,
  • Protein
  • 8 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 21 g,
  • Fibre
  • 2 g,
  • Sodium
  • 254 mg.


If your kids find regular beets a bit intimidating, introduce them to golden beets (their milder flavour is closer to carrots) or super-cool striped candy-cane beets.