Friday, December 13, 2013


Foodie break. I made this beet tart the other night, from an excellent blog, Keepin' It Kind, and I just had to share it. The tart crust is phyllo dough, and under the balsamic-drenched roasted beets is a layer of pureed cashew "cheese" with rosemary and lemon. The resulting tart has a shatter-crisp crust, and just enough richness from the cashews to offset the sweet-tart beets. Yum! I'll be making this again.

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