It’s no secret that beets are not my favorite vegetable on earth. Typically the idea of fresh and delicious veggies leaves me satisfied to the core. However, the earthy depth and intense power of beets is generally too much for me to take.

I try and try, and each time I do, I am utterly impressed.

I will stick to my own kitchen canvas when it comes to the super sweet, tuber, though, and both articulate and prepare the globes in my own way and on my own time.

With rich golden goodness, deep magenta magic, and subtle red ripeness, I do believe I succeeded once again.


And sprinkled with a dash of thyme and a crumble or two of sharp feta cheese (if so desired), this tart warms my heart.


Oven Roasted Beet and Tomato Tart

2 golden beets
2 rich red beets
1-2 large red tomatoes
1 sweet onion, thinly sliced
1 Tbs. Kerrygold butter
sea salt and pepper
1 Tbs. fresh thyme
2-3 tsp. Jacobsen Lemon Zest Sea Salt

Preheat oven to 425 degrees. Scrub beets and wrap in foil. Roast 70-90 minutes, until soft. Allow to cool.
Meanwhile, in a medium castiron skillet, slowly melt the butter over medium heat. Add the onions and a bit of salt and caramelize to perfection.

Once the beets have cooled enough for handling, (use plastic gloves, if desired), peel and slice.
Peel and slice the tomatoes, as well, aiming for uniformity in size with the tamaters and beets.
In a pie plate or tart pan, evenly disperse the caramelized onions. 
Then, begin the magic.
Layer the golden and red beets, along with the tomatoes, alternating in color, creating a delicious and beautiful ring of vegetables.
Generously sprinkle with Lemon Zest Sea Salt and pepper.
Return to the oven and roast for an additional 20-30 minutes, as the tomatoes begin to brown.
Remove from heat and sprinkle with fresh thyme.


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