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Goat Cheese, Golden Beet, and Blood Orange Tart with Honey & Thyme

This golden beet, blood orange, and goat cheese tart was so delicious -- and bonus -- so easy to make! The time saver is using store-bought refrigerated pie dough (I won't judge you if you don't judge me)! This could really be made with a variety of veggies and/or fruits, and it's a simple dish to make for entertaining. Recipe adapted from Cooking Light.


2 large golden beets or 3 medium sized golden beets

2 blood oranges*

1 refrigerated pie crust dough

2 ounces goat cheese

1 tablespoon red wine vinegar

1 tablespoon honey

Salt and pepper to taste

1 teaspoon fresh thyme leaves

1 egg, beaten


1. Preheat oven to 400 degrees F.

2. Wrap beets in aluminum foils and roast until fork tender, approximately 1 hour. Allow to cool completely and slice thinly.

3. Lay out a piece of parchment paper and dust with flour. Roll pie dough into a 14-inch circle, then transfer parchment paper with dough onto a baking sheet.

4. Spread goat cheese evenly over pie crust, leaving about a 2 inch border. Starting in the center, arrange beets and oranges in an alternating pattern, overlapping as you move outwards.

5. Stir together vinegar and honey in a small bowl, and drizzle over beets and oranges. Sprinkle with thyme and season with salt and pepper.

6. Fold edges of dough inwards over beets. Brush edges with egg.

7. Bake for approximately 30 minutes, until the edges are nicely browned. Let cool slightly before slicing into wedges; serve warm or at room temperature.

*If you look closely at my photo below, you might see that I used some regular orange slices in addition to blood orange -- I ran out of blood oranges when making this recipe, so I had to use one of each! However, using two blood oranges would definitely increase the color and wow-factor of the tart, and that is what I recommend in my recipe!

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