Chilled Beet Tart

This stunning tart gets zesty flavor from fresh jalapenos and green onions.

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  • Makes: 16 servings
  • Serving Size: 1 slice
  • Makes: 1 tart
  • Hands On: 45 mins
  • Total Time: 1 hr 45 mins

Chilled Beet Tart

Directions

  1. Preheat oven to 350 degrees F. Scrub beets and place in a 3-quart rectangular baking dish. Drizzle with olive oil and sprinkle with some salt and pepper. Add 2 to 3 tablespoons water to the dish. Cover and bake for 1 hour or until tender. Cool, peel, and slice.
  2. In a medium bowl stir together the cream cheese, tahini, jalapeno pepper, and salt.
  3. Line a 9-inch springform pan with plastic wrap. Set aside 1 tablespoon green onion and 1 teaspoon sesame seeds. Place a layer of about one-third of the sliced beets in the prepared pan. Spread about one-third of the cream cheese mixture over the beets.*** Top with one-third of the remaining green onions and sesame seeds. Repeat layers. Cover with foil and chill at least one hour or up to 24 hours. Remove sides of pan. Invert tart onto a serving platter and remove bottom of pan and plastic wrap. Top with reserved green onions and sesame seeds.

From the Test Kitchen

**Handling Hot Peppers

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

***

To avoid streaking, place 1/3 of the cream cheese in the center of the pan on top of the beet layer and gently spread outward toward edges.

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Nutrition Facts (Chilled Beet Tart)

  • Per serving:
  • 139 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 31 mg chol. ,
  • 186 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 3 g pro.
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