Red Beets – Small, Round, Nutritious and Healthy, and Beet, Walnut and Gorgonzola Tart

Red beets are among the vegetables with the highest sugar content. Well, almost, because the sugar beet contains more. But besides sugar, red beets contain a huge amount of B vitamins, potassium, iron, and also folic acid. Beet juice is reportedly good for stamina, boosts immunity, and protects the intestines and liver from disease-causing agents. On top of that, it cleanses the blood, stimulates its circulation and boosts metabolism.

I would love to write a lot about this vegetable, but I'd rather invite you to read Gabrysia's blog, where she writes so beautifully on the topic of beets in great detail.

beet, walnut and gorgonzola tart

As the title suggests, today's recipe features beets. Beautiful, round, tasty, red little beets.

I found the recipe for this tart in one of the many flyers cluttering my mailbox. As you can see, it sometimes pays to take a look at what's inside them. This tart, not sweet at all, is perfect for dinner or even breakfast. You can eat it warm, but also cold, so it's great to take along, for example, on a picnic or to work. The combination of buckwheat dough, beets, walnuts and gorgonzola suits me sooo well. I recommend it!

While you're here, I'd also like to invite you to "take a look" at the recipe for spinach and cheese cannelloni. I just added the photos.

spinach and cheese stuffed cannelloni

So, let's get to work…

beet, walnut and gorgonzola tart

Ingredients (for about 4 servings):

• 250 g small beets
• 10 g fresh yeast
• 1 tbsp sugar
• 200 g all-purpose flour
• 150 g buckwheat flour
• 3 tbsp olive oil
• salt
• 100 g walnuts
• 60 g gorgonzola
• 2 eggs
• 80 g crème fraîche
• freshly ground nutmeg
• 1 tsp thyme
• freshly ground pepper

beet, walnut and gorgonzola tart

Wash the beets and cook them whole.

Crumble the yeast and stir it into 50 ml of warm water with 1 tbsp sugar. Set aside in a warm place for 10 minutes so the yeast gets going. Then mix the yeast with the all-purpose flour, buckwheat flour, olive oil, 100 ml of water and salt, and knead into a smooth dough. Cover with a kitchen towel and let rise for about 30 minutes.

Peel the cooked and cooled beets and cut them into thin slices. Coarsely chop the walnuts and cut the gorgonzola into small pieces.

Roll out the slightly risen dough and place it on a baking sheet dusted with flour (about 35×40 cm; I used the one that comes with my oven). Whisk the eggs, crème fraîche, salt, nutmeg, thyme and pepper together with a whisk. Then spread this mixture over the dough, and arrange the beet slices, gorgonzola and walnuts on top. Bake in an oven preheated to 180°C (350°F) (convection 160°C (320°F)) for about 30 minutes.

Enjoy!

beet, walnut and gorgonzola tart