• Partnered with
  • Easy
  • Serves 4
  • 20 mins prep
  • 20 mins cook

Beetroot tart

Beetroot tart

Beetroot tart, lemon recipe, brought to you by Woman's Day



  • 1 1/2 cups plain flour
  • 1/2 tsp salt
  • 100 g chilled butter, chopped
  • 2 tbsp chilled water
  • 1 tbsp lemon juice

Beetroot tart

  • 125 g spreadable cream cheese
  • 400 g can baby beetroot, drained, cut into wedges
  • 1/4 cup rocket leaves
  • 1/4 cup roughly chopped toasted walnuts
  • 2 tbsp parsley leaves
  • 1 lemon, finely grated zest
  • 2 tsp olive oil


Beetroot tart

  1. Preheat oven to moderate, 180°C. Lightly grease an oven tray.
  2. For pastry, sift flour and salt into a bowl. Add butter and rub in using fingertips until mixture resembles breadcrumbs. Stir in water and juice to form a soft dough. Shape into a disc. Wrap in plastic wrap and chill 30 minutes.
  3. Roll pastry out between 2 sheets baking paper to a rough 20cm x 35cm rectangle. Transfer to baking tray on piece of paper. Bake 15-20 minutes, until golden. Allow to cool.
  4. Spread cream cheese over pastry. Arrange beetroot and scatter rocket, walnuts, parsley and zest. Drizzle with oil. Season to taste.


Hi there! Visiting us from ? We have a local site for you at