Golden Beet Tarte Tatin

February 09, 2023

Golden beets sit on a throne of caramelized onions and puff pastry in these individual savory tarte tatins. A perfect bite as a canape and delicious for lunch, the earthiness and natural sweetness of the beets plays beautifully with the umami sweetness of the caramelized onions and flaky puff pastry base. We used golden beets because they are in season for us, but this would also be great with red or chioggia beets.

Makes 6



1 bunch Local Roots golden beets
2 large onions
1 tsp Local Roots sunflower oil
pinch of salt
freshly cracked black pepper
¼ cup brown sugar
1 box puff pastry



  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Wash and peel the beets, removing the stem ends. Slice into thick rounds (a bit thicker than ¼ inch) and then trim down to the size of the bottom of your cupcake/muffin tin. Add one slice of beet to each muffin tin, then place into the oven to roast for 35-40 minutes.
  3. While the beets are roasting, caramelize the onions. Slice the onion into rounds, discarding the stem end and skin. To a saucepan on low-medium heat, drizzle in 1 tsp of neutral oil and add the sliced onion and a generous pinch of salt. Cover with a lid and allow the onions to soften, stirring occasionally to prevent sticking.
  4. When the onions begin to develop a brown color and soft stickiness (~15-20 minutes), crack in black pepper to taste and add in ¼ cup of brown sugar. Stir to dissolve the brown sugar, then allow the onions to continue to caramelize, stirring every few minutes.
  5. Use a cookie/biscuit cutter to cut rounds of puff pastry that are slightly larger than the circumference of your cupcake/muffin tin.
  6. When the beets are roasted to near fork tender consistency and the onions are caramelized, remove the beets from the oven to cool. Heat the oven to 375 degrees Fahrenheit.
  7. Leaving the beets in the cupcake/muffin tin, use a spoon to dollop the caramelized onions over the beet slices until the well is ⅔ full. Use your fingertips to gently bend the edges of the puff pastry rounds down, then place the puff pastry rounds into the wells. Try to gently push the bent edges down into the well to completely cover the caramelized onions.
  8. Bake for 15-25 minutes, until the pastry has risen and is golden brown on top. Remove from the oven and allow to cool for five minutes.
  9. After five minutes of cooling, carefully turn the beet tarte tatins upside down onto a plate. You may need to give the individual wells a sharp tap to help them release from the pan. The golden beets should be on top and sit on a bed of caramelized onions and pastry, and you can rearrange into these layers if any deconstruct slightly. Serve and enjoy!


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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