Best with Organic Mild Vinegar Beets

Beet, Arugula, & Feta Tart

Prep Time: 20 min // Cook Time: 12 min Servings: 6

What to do

  1. Preheat oven to 350 degrees F. Press crust into 14- by 5-inch tart pan; cut off excess crust hanging over edge and use pieces of crust to press into end of pan not already covered with crust. Use fork to poke several holes in bottom of crust. Line crust with parchment paper; fill with pie weights or dried beans. Bake 12 to 14 minutes or until light golden brown. Remove pie weights and parchment paper;transfer crust to wire rack to cool completely.
  2. Meanwhile, in medium bowl, stir cream cheese and feta until well combined.
  3. Spread cream cheese mixture evenly over bottom of crust. Top with beets, arugula and pine nuts; drizzle with honey. Cut into six pieces and serve immediately.

What you’ll Need

refrigerated pie crust

1 cup whipped cream cheese

1/2 cup crumbled feta cheese

1 package Love Beets Organic Mild Vinegar Beets, sliced

1 cup packed baby arugula

2 tablespoons toasted pine nuts

2 tablespoons honey