Beet and Potato Tart with Rosemary Tofu Ricotta

The rainbow is fully represented in this rustic layered tart featuring creamy sweet potatoes, crunchy purple potatoes, sweet beets and a garlicky rosemary tofu ricotta. I found these chioggia beets at whole foods and couldn’t pass them up!

Also known as the candy cane beet, they have beautiful bright stripes that fade slightly when cooked. These sweet gems are a nutrient powerhouse of antioxidants, folate and fiber making them an A+ for nutrition bang for your buck. I love roasted veggies in the winter time, but the beets make a colorful addition to salads when raw.

The good news is the chioggia beets don’t bleed as much as red beets, so no stains on the hands and cutting board!

First, layer the seasoned sweet potato slices along the bottom of a pie dish or tart pan. I chose to use the sweet potatoes for the bottom as they’re a little sturdier than the purple potatoes. Feel free to change it up!

Make your tofu ricotta by combining tofu, garlic, nutritional yeast, rosemary, salt, pepper and lemon juice and layer that over the sweet potatoes.

Sauté the beautiful rainbow chard with a splash of balsamic vinegar and layer over the tofu ricotta layer.

Layer the seasoned beets and purple potatoes over the rainbow chard and bake uncovered for 40 minutes until the purple potatoes begin to crisp and the beets brown. Cover with tinfoil and bake about another 10 minutes until tender.

Beautiful layers of deliciousness! The taste is like an herby earthy lasagna. The purple potato layers crisp up in the oven lending the perfect crunch and the sweet potatoes melt together for a sweet and creamy bottom layer. What’s your favorite winter produce to use?

Beet and Potato Tart with Rosemary Tofu Ricotta

Ingredients

  • 1 large sweet potato, thinly sliced
  • 2 small purple potatoes, thinly sliced
  • 2 large beets, thinly sliced
  • 2 tablespoons olive oil, divided
  • 3 cups rainbow chard, chopped
  • 1 tablespoon balsamic vinegar
  • Pinch of salt
  • Pinch of black pepper
  • Rosemary Tofu Ricotta
  • 14 oz container extra firm tofu
  • 1 clove garlic, diced
  • 11/2 tsp dried rosemary
  • 1/4 cup nutritional yeast
  • 1/2 tsp nutmeg
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Pinch of black pepper

Instructions

  • Preheat oven to 400°F. In a large bowl, toss sweet potato slices in 1 tablespoon of olive oil and season lightly with salt and pepper. Line a pie plate or tart dish with sweet potato slices.
  • Add purple potatoes and beet slices to the same large bowl and coat with remaining 1 tablespoon of olive oil and season with salt and pepper. Set aside.
  • Heat a small skillet over medium heat. Add rainbow chard and balsamic vinegar and cook for 5 minutes until chard begins to wilt.
  • While the chard cooks, make the tofu ricotta by mashing together all ingredients with a fork. Layer the tofu over the sweet potatoes and the chard over the tofu ricotta.
  • Top the chard layer with purple potatoes and beets. Bake uncovered for 40 minutes until the potatoes begin to crisp and brown. Cover with tinfoil and bake another 10 minutes until tender.
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