Whether you serve this fruit and vegetable tart as a side dish or a light entree, its colorful appearance and variety of textures (crunchy walnuts and pastry, creamy goat cheese, tender beets) will impress.
Preheat oven to 400 degrees F. Place beets and orange juice in a 10-inch ovenproof skillet. Bring to boiling over medium-high heat. Reduce heat to low. Cover; cook 12 minutes or until beets are tender, adding orange slices the last 2 minutes. Using a slotted spoon, transfer beets and orange slices to a plate; set aside to cool.
Add honey, olive oil, butter, salt, and black pepper to cooking liquid in skillet. Bring to boiling; cook 1 minute or until syrupy. Pour into an 88-inch square baking pan. Arrange cooled orange slices and beets in syrup, overlapping as needed. Top with puff pastry sheet, tucking pastry edges between beet-orange mixture and pan. Bake 30 minutes or until pastry is puffed and golden. Transfer to a wire rack; let cool 10 minutes.
Invert onto a large plate. Rearrange any beet or orange slices left in pan. Cool completely. To serve, top with pea sprouts, walnuts, and crumbled goat cheese. Makes 9 squares.