Recipes & Food Styling

Root for good health!

These flavorful tartlets are as full of flavor as nutrients from beets, cilantro, shallots and walnuts. 

Beets provide folate, manganese, potassium, magnesium, iron, copper; and vitamins B6 and C.

Shallots are also a source of Vitamin C, and they also contain potassium and fiber. 

Cilantro, which is one of my favorite herbs, is a wonderful antioxidant. Cilantro provides vitamins A, C, and K; folate, potassium, manganese, beta-carotene and more. 

Walnuts provide copper, folic acid, phosphorous, Vitamin B6, manganese and more. 

Roasted Beet and Shallot Tartlets with Cilantro and Walnuts

Makes 6 servings

2 medium beets, roasted, peeled and sliced into thin slices, and then into “quarters”

1 large shallot, cut into slivers, lengthwise

1 garlic clove, diced

2 Tablespoons apple cider vinegar

1 Tablespoon honey

1 pinch pink Himalayan sea salt

1 dash of freshly ground multi-color peppercorns

2 Tablespoons fresh cilantro, chopped

1/2 of a package of frozen pastry dough

1 egg

2 Tablespoons cream cheese

1/4 cup walnuts, chopped

Preheat oven to 375 degrees.

In a large mixing bowl, toss together the beets, shallots, garlic, apple cider vinegar, honey, salt, pepper, and cilantro.

Place the walnuts in a baking dish and toast them in the oven until they are lightly browned, about 10 minutes. Stir the walnuts lightly after the first 5 minutes.

Cut the pastry dough into 2-inch by 4-inch rectangles, and arrange the pieces on a parchment paper-lined baking sheet. Using a pastry brush, mix up the egg and paint the egg on each of the pieces of pastry.

On top of each piece of pastry, arrange 4 to 5 pieces of the beets; 2 to 3 slices of the shallots; sprinkle the cilantro, tiny bits of the cream cheese and the walnuts on the top of each piece of pastry. Drizzle the remaining oil mixture over each tartlet.

Bake in oven until each piece of pastry is baked all the way through and brown on the tops and edges, about 40 to 45 minutes.

Remove from oven, and serve warm.