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Moreish Beetroot Tart

When the days get colder I love making something warm and rich like this tart.

The earthy beet flavour combined with wilted greens and spices is a treat for your tastebuds and your gut bugs.

Dinner, Lunch

Overall rating | 6 Ratings

Spiced Beetroot Tart
plant points


Serves 6


110g (1 cup) oats, ground into flour 60g (1/2 cup) gram flour 1 date, finely chopped 70g (1/4 cup) extra virgin olive oil 5 tbsp cold water 1 tsp dried oregano 1 tsp dried thyme


1 tsp extra virgin olive oil 90g white onion, thinly sliced 2 cloves garlic, finely chopped 1 tsp balsamic vinegar 30g (1 cup) rocket 30g (1/2 cup) kale 100g (1 small potato), grated 130g (2 small beetroots), grated 4 large eggs 125ml (1/2 cup) plant milk ¼ tsp chilli powder 1 tsp dried rosemary A pinch of salt and pepper


Step 1

Preheat the oven to 180C / 350F and grease a 20cm / 8-inch springform tin.

Step 2

Blend the oats into flour in your blender, and add the gram flour, salt, dried herbs and chopped date. Pulse to combine and mix in the extra virgin olive oil. Add the water a tablespoon at a time, until a dough forms.

Step 3

Press the dough into the tin, extending it about 4cm up the sides. Poke the base with a fork a few times and bake for 10 minutes.

Step 4

For the filling, heat a pan over medium heat with the extra virgin olive oil. Add the onion and cook for a couple of minutes, until softened, then add the garlic and cook for another minute. Add the balsamic vinegar, stir, and remove from the heat. Stir in the rocket and kale to wilt slightly and set aside.

Step 5

Place the grated potato in the base of the baked crust in an even layer. Reserve a small handful of the grated beets, set aside, and add the remaining beets to the tart. Whisk together the eggs, milk, and spices. Stir in the onion, kale and rocket mixture, then pour into the tart base. Top with the reserved beets around the edges.

Step 6

Bake for 35-45 minutes, or until the centre of the tart is firm.

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February 2, 2022 @ 6:10 pm

Made this a couple of times now. Really tasty, family enjoy it. Recipe works.

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October 10, 2021 @ 12:36 pm

Hi Michael, great to hear that you loved the recipe and can adapt easily too!

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October 10, 2021 @ 12:31 pm

Hi Debbie, yes, the sweet potato would have been a great alternative. So glad you both loved the recipe!


October 10, 2021 @ 7:59 am

Lovely taste and now have made once will be easier the second time. Tin needs greasing well, and will try lining bottom with parchment next time. Pastry may have needed slightly less time in my oven, so maybe 7-8mins. Did add fennel seeds to mixture and all tasted fantastic!


October 10, 2021 @ 1:46 pm

This was lovely! I replaced the potato with sweet potato and used Worcestershire sauce instead of the balsamic vinegar (a little less) and it was delicious. Husband said it was the nicest thing he'd tasted in ages. Will be making again! Thanks for the recipe

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October 10, 2021 @ 3:52 pm

Hi Angela, yes, sometimes tarts can look a little like cakes, but we can assure you this type is much better for your gut microbes. Let us know what you think once you've tasted it. I'm sure you'll love it just as much as we do!

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October 10, 2021 @ 3:26 pm

Hi Christine! So great to hear that you and your husband loved the Beetroot tart, its one of our favourites too!

Angela Butcher

October 10, 2021 @ 3:09 pm

I’ve cooked this today it looks more like a cake than a tart can’t wait to taste it .


October 10, 2021 @ 7:22 pm

I really enjoyed this Beetroot tart, loved the base as well. Served with salad, homemade fermented carrots and Brussels ( random ) . Husband loved too, thank you for sharing.

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October 10, 2021 @ 2:07 pm

Hey Victoria! Yes, plant-based not plants-only. This is what my new book, Eat More Live Well, is all about. If you don’t eat eggs, there is no reason why you couldn’t use an egg replacer, although we haven’t tested this out.


October 10, 2021 @ 6:24 pm

Plant based but has eggs?