Pickled Baby Beets
Our Pickled Baby Beets are loaded with gut-healthy probiotics as well as iron and potassium for muscle support. More importantly, they’re absolutely delicious. Naturally sweet with just the right touch of vinegar, they make a great match for tangy goat cheese.
Ingredients
1 full recipe pie crust
1 jar Bristol Farms Pickled Baby Beets sliced
1/3 cup Bristol Farms goat cheese, crumbled
1 1/2 cups arugula
1/2 cup walnuts
1/2 tablespoon red wine vinegar
1/2 tablespoon honey
Fresh cracked black pepper, to taste
Flaky sea salt, to taste
Directions
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Preheat the oven to 400°F.
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On parchment paper, roll your pie dough into a 15-inch circle.
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Layer sliced beets from the center towards the edges, leaving a 2-inch margin.
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Add goat cheese and walnuts, sprinkling evenly. Top with 1 cup arugula.
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Fold the outer edge two inches in towards the center to form the edge.
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Brush out edges with beaten egg.
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Season with black pepper and salt.
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Bake for around 15 minutes. As it bakes, mix honey and red wine vinegar in a separate bowl. Remove tart from oven and drizzle with red wine vinegar and honey mixture.
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Bake for another 10-15 minutes, or until browned and lightly crispy.
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Top with remaining arugula, and enjoy!