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Preheat oven to 400
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Toss beets in enough olive oil to coat, wrap in individual foil packets and roast on baking sheet at 400 until soft (about 1 - 1.5 hours depending on size), cool to handle
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Remove peel by rubbing with a towel, paring knife or rubbing while running under cool water
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Slice beets into 1/4 inch discs
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While beets are roasting prepare vinaigrette by combining all ingredients in a Mason jar and shake vigorously
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While beets are roasting prepare the Honey Whipped Feta.
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Combine cream cheese and feta in a food processor and pulse. Add olive oil, honey, salt and pepper and pulse until combined
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Cover a baking sheet with parchment paper
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Unfold puff pastry and lay flat on parchment
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Score a 1/2 inch perimeter around the outside edge of the pastry, careful not to cut all the way through
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Use a fork to prick the inside of the pastery all over -- this allows the outside to puff out and the inside to stay flat
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Lay beets flat on the inside of the pastry
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Cut pear into 1/4 inch slices and lay on top of the beets
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Bake at 400 for 20-22 minutes
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Add feta to a zip top bag, cut a small (ish?) piece of the corner of the bag and add to beet tart in a design that blows your dress up
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Drizzle with Clementine Vinaigrette
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Toss pistachios on top
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Garnish with Clementine Zest