Right now we are in a festive holiday mood. But not only is that evident in our bank account but it is also reflected in our food! These Beetroot & Red Onion Tartlets are gorgeous this time of year and they are also just so scrumptious.
These Tartlets will truly look spectacular on a holiday table. The beautiful red beets and onions give an air of elegance thanks to their lovely crimson hue.
But the best part- these Beetroot & Red Onion Tartlets taste incredible! The beets bring a sweet earthy flavor while the caramelized onions provide a rich robust taste that will have you wanting to make these adorable cuties ALL YEAR LONG!
The one great surprise though… they are also SO satisfying thanks to their white bean filling. You won’t even realize it until you can’t eat another delicious bite even though you will want too.
These Beetroot & Red Onion Tartlets are terrific to serve to guests thanks to the fact that they are perfectly individualized. The gluten free crust holds together so nicely and therefore they are a cinch to remove from their pans. And no need to cut! Just serve!
But last but not least, don’t forget the fresh herbs. The frizzled rosemary adds a rich piney flavor and the freshly chopped basil adds a bright pop of color and taste.
If you are in need of a fun and festive plant-based holiday entree, we highly recommend these Beetroot & Red Onion Tartlets. They’re beautiful and oh so irresistible!
- Crust:
- 1 tsp Dried Parsley
- ½ tsp Salt
- Black Pepper
- Red Pepper
- 1 Clove Garlic (Minced)
- ⅓ + 4 Tbsp Oil
- ⅓ Cup Water
- 2 Cups Cassava Flour
- Filling:
- 1 15oz Can of Cannelloni Beans (Drained and Rinsed)
- 1 Roasted and Peeled Beet
- 1 Clove Garlic (Minced)
- 1 Bunch Fresh Rosemary (Leaves)
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- Garnish
- 1 Clove Garlic (Minced)
- 1 Large Red Onion (Peeled into Thin Wedges)
- 1 Bunch Fresh Rosemary (Leaves)
- 1 Roasted and Peeled Beet (Sliced)
- 1 Bunch Fresh Basil (Leaves Sliced)
- Pine Nuts (Toasted)
- Preheat the oven to 400 degrees. Wash the two fresh beets and place them in a pie dish with ¼ inch of water. Cover the dish with aluminum foil. Roast for 45 minutes.
- In a large bowl add the dry ingredients for the crust, followed by the wet ingredients. Mix until well incorporated.
- Coat one large or several small tart pans with a thin layer of oil. Press the dough into the tart pans until there is a thin layer of dough covering the entire tart pan. Using a fork poke a few holes in the bottom of each tart crust.
- Bake the crusts for 15-20 minutes or until they are slightly browned. Set aside.
- Once the beets have finished roasting and have cooled. Wipe the skin off of the beets. Quarter one of the beets and slice the other.
- Place the ingredients for the filling into a blender. Puree until it is smooth. Set aside.
- In a frying pan coated with a little oil, sauté the garlic, red onion and rosemary leaves for the garnish. Sauté on medium high until the onions have become deep brown.
- Pour the filling mixture into the baked crusts. Place the caramelized red onion and rosemary mixture on top of each tart. Bake the tarts for 15 more minutes.
- Garnish with the basil and toasted pine nuts if desired.
- Enjoy!
