At ForestFoods, we believe your veg box is more than just ingredients—it’s an invitation to create something extraordinary. This Rainbow Chard & Rainbow Beetroot Tart with Beetroot Leaf Pesto is a feast for the eyes and the palate, showcasing vibrant, nutrient-dense produce grown regeneratively. Perfect for brunch, lunch, or a light dinner, it’s as delicious as it is beautiful.
Why This Recipe is a Must-Try
Celebrate the Seasons: This tart makes the most of your veg box’s fresh rainbow chard, rainbow beetroot, and beetroot leaves.
Nutrient-Packed: Packed with vitamins, minerals, and antioxidants, it’s a wholesome, plant-forward dish.
Visually Stunning: The vibrant colors of rainbow chard and beetroot make this tart a true centerpiece for any meal.
How to Make Rainbow Chard & Rainbow Beetroot Tart with Beetroot Leaf Pesto
Ingredients
For the tart:
1 sheet puff pastry (store-bought or homemade)
1 bunch rainbow chard (stems and leaves chopped separately)
2 medium rainbow beetroots (peeled and thinly sliced)
2 garlic cloves (minced)
2 tbsp olive oil
1/2 cup crumbled goat cheese or feta (optional for a vegan version)
Salt and pepper to taste
For the beetroot leaf pesto:
1 cup beetroot leaves (washed and chopped)
1/4 cup olive oil
2 tbsp toasted sunflower seeds or walnuts
1 garlic clove
2 tbsp lemon juice
1/4 cup Parmesan cheese (or nutritional yeast for a vegan option)
Salt and pepper to taste
Step-by-Step Instructions
Make the Beetroot Leaf Pesto:Don’t toss those beetroot leaves! Instead, blend them with olive oil, toasted seeds, garlic, lemon juice, Parmesan (or nutritional yeast), salt, and pepper in a food processor until smooth. This pesto is not only delicious but also a great way to reduce waste.
Prepare the Vegetables:Heat olive oil in a skillet over medium heat. Sauté the chopped chard stems and garlic for 3-4 minutes until tender. Add the chard leaves and cook until wilted. Season with salt and pepper, then set aside.
Prepare the Puff Pastry Base:Preheat the oven to 400°F (200°C). Lay the puff pastry on a parchment-lined baking sheet and score a 1-inch border around the edges without cutting through. Spread a thin layer of beetroot leaf pesto over the pastry, keeping it within the border.
Assemble the Tart:Layer the sautéed chard mixture over the pesto. Arrange the sliced rainbow beetroot on top in a beautiful pattern, and sprinkle with goat cheese or feta, if desired.
Bake to Perfection:Bake the tart for 20-25 minutes, or until the pastry is golden and puffed. Let it cool slightly before slicing.
Serve and Enjoy:Drizzle with extra pesto and garnish with fresh herbs or microgreens for an added flourish.
Why This Tart Shines
Waste-Free Cooking: Utilizing beetroot leaves for pesto reduces food waste while adding incredible flavor.
Versatile: Easily adapt this recipe for vegan or gluten-free diets with alternative pastry and cheese options.
Impressively Easy: While it looks gourmet, this tart is simple enough for home cooks of any level.
Bring Your Veg Box to Life with ForestFoods
At ForestFoods, we’re passionate about regeneratively grown, nutrient-dense produce that inspires creativity in the kitchen. This Rainbow Chard & Rainbow Beetroot Tart is the perfect way to celebrate the beauty and flavor of your veg box ingredients.
Have you tried this recipe? Share your creations with us on social media using #ForestFoodsRecipes, and don’t forget to tag us. We’d love to see how you’re bringing your veg box to life!
Not yet signed up to our weekly veg box system? Click on the button below and create your account! The ForestFoods online shop opens every Saturday mornng and closes on Monday at noon, deliveries of boxes are then made on Tuesday's.
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