"Ever since we were kids, we've always loved beets. Our mom used to serve them with just a drizzle of olive oil, lemon juice and a sprinkle of salt, usually as part of our festive Friday night meal. So when we moved here and learned how many people absolutely despise them, we were truly shocked! I mean, what's not to like?
Beets are sweet, filling and super versatile. And yes, they do have a little bit of an earthy taste, but that can be easily concealed by the right preparation. Plus, they are packed with antioxidants, vitamin C, B vitamins, potassium and fiber. And they are proven to improve inflammation and blood pressure. And they are visually stunning!
Beets are sweet, filling and super versatile. And yes, they do have a little bit of an earthy taste, but that can be easily concealed by the right preparation. Plus, they are packed with antioxidants, vitamin C, B vitamins, potassium and fiber. And they are proven to improve inflammation and blood pressure. And they are visually stunning!
Especially this variety: the Chioggia, aka candy cane beets
These gorgeous red and white beets turn a beautiful orange and white color once they're cooked, almost looking like smoked salmon! Something we discovered while testing this recipe... So without even knowing it, we basically made a vegan cream cheese and lox tart!
This fancy looking tart is a surprisingly easy to make appetizer, you can feel good about serving...and eating! To complement the amazing health benefits of the beets, we made an olive oil based crust and used our go-to dairy free cream cheese alternative, GO Veggie!, to make it cholesterol free, low in saturated fat and heart healthy.
Enjoy!
Vegan Cream Cheese & Beet Tart
- Total Time: 2 hours
- Yield: 4-6 servings 1x
Ingredients
Scale
- 1 large candy cane beet (if you can't find this variety, you can use red and golden beets)
- For the crust:
- 1 cups all purpose flour
- ⅛ tsp salt
- ¼/ cup plus 1 tablespoon extra virgin olive oil
- ¼ cup cold water
- For the filling:
- 1 - 8oz container GO Veggie! Cream Cheese Alternative (Plain or Chive & Garlic), at room temperature
- ¼ tsp salt
- 1 tbsp dry thyme, chopped
- 1 tsp garlic powder (if using plain cream cheese alternative)
- Olive oil and sea salt to drizzle on top of the tart
Instructions
- Preheat oven to 400F
- Wrap beet in tin foil and bake on a baking sheet for 1 hour. Set aside to cool
- In the meantime, prepare the crust: combine flour and salt in a food processor. Pulse 2-3 times. Pour olive oil and pulse about 10 more times. Slowly pour water and keep pulsing until the dough comes together (you can check by pinching it together with your two fingers)
- Roll the dough onto a rectangular 14x4.5x1 tart pan (you can also use a round 9inch tart pan), making sure it goes all the way up the sides. Gently poke with a fork and refrigerate until ready to bake (once the beet is done)
- Preheat oven to 375F. Bake crust for 30 minutes, or until it start to brown lightly
- In the meantime, using a hand mixer whip together GO Veggie! cream cheese, salt, thyme and garlic powder until smooth. Remove tart from the oven, spread the mixture on top and continue baking for an additional 10 minutes
- Slice the beet very thin (here we use a mandolin) and arrange the slices on top pf the tart. Drizzle with some olive oil and sprinkle with sea salt
- Prep Time: 20 mins
- Cook Time: 1 hour 40 mins
- Category: Appetizer
- Cuisine: Kosher / Vegan
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This post was sponsored by GO Veggie! Please help support the brands that support May I Have That Recipe? All opinions are our own.
Christina @ The Beautiful Balance
Those beets are gorgeous! I've used that brand before and loved the taste and texture.
Cat
Made this for lunch today. I would have taken a photo and tagged you on Instagram - but the tart was gone before I had a chance! Absolutely delicious. I used Kite Hill veg cream cheese. Also, I didn't feel like hauling out the food processor so I just combined the dough by cutting it with a fork. It came out flaky as hoped.
Vicky & Ruth
We are happy to hear that you enjoyed the recipe. You can tag us when you make another one of our recipes 🙂
Rebeca
OMG! This tart is absolutely gorgeous and delicious. I also made a small salad and I really enjoyed lunch today 🙂