The beetroot is probably one of my vegetables of autumn-winter favourite, so when I found it at the organic market in the beet gullies (my favorite !), I robbed the booth (well not quite anyway !) ! The beet gullies is a beet of elongated form that I had already submitted here simply by salad. I have chosen to associate the beet gullies to the very elegant beet chioggia to bring a little crunch by adding it raw after cooking.

Today I feel like a tart for a tasty meal and light after the sport, all accompanied by a good salad, that’s all.

And you, the beet you like it ?!

Tart with beets, gullies, goat cheese and hazelnuts


  • 1 paton of puff pastry
  • 5-6 beets centre plates
  • 1 fresh goat cheese
  • 1/2 beet chioggia
  • A handful of hazelnut
  • A drizzle of hazelnut oil
  • The flower of salt


Wash and cook the beets in boiling salted water for about 15-20 min, depending on their size (it is necessary that you could plant easily a knife in it). Leave to cool and peel them and then cut them into four in the direction of the length.

Preheat the oven to 200°.

Lower the dough pieces about 2-3 mm, giving it a rectangular shape.

Add the paste to the beets sliced, crumbled goat cheese and chopped nuts. Sprinkle the whole with a drizzle of hazelnut oil and bake for 20 min.

During this time cut the beet chioggia julienne. Add before serving.

Serve hot with a good salad.

Written by Doc

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