Upside Down Beet Tarts

Hello everyone, Jess here.  Happy Meatless Monday!  

A quick reminder that there are many wonderful local goodies available for Mother’s Day!  

Mother‘s Day Gift Baskets are available at Springdell Farm (Friday-Sunday pickup) – $65 (valued at $75) 
(Springdell CSA members save 10%)

The Farm Basket is filled with goodies, including:

  • 1 bag Muddy Water coffee
  • 1 pint Ben’s syrup
  • 1 package bacon
  • 1 package breakfast sausage
  • 1 package ham steak
  • 1 bag spinach
  • 1 bunch asparagus
  • 1 bag pancake mix
  • 1 pot of daisies

What better way to say I love you, Mom than to make a breakfast in bed with farm fresh local goodies?

Email Jamie at Springdell Farms Dot Com to place an order, quick quick quick!

Back to our regularly scheduled recipe…  The boys were having dinner at an event tonight, and my better half had leftover food from a jaunt to his favorite restaurant for lunch.  Now is my chance to get creative without having to worry whether the boys will eat it or not!  

This is less of a traditional “recipe” and more of an adventure.  Feel free to read on and then make it your own.


I put some peeled sections of the beets from the last Winter CSA pickup into a buttered muffin tin.  I tossed them with some lemon juice.


Slices of herbed butter went onto the beets.  (I used dill and chive herbed butter today).  I roasted this concoction at 400 degrees for about 20 minutes.


Meanwhile, I used the cover of a mason jar to get a little bit of a round thing going on some puff pastry.


Here are the beets fresh out of the oven and ready to be covered with little circles of puff pastry. I used a butterknife to help push the edges of the pastry into the tins, gently tucking the beets in for bed.  At this point, it was time to take my kids to their event. I put these back in the oven at 400 degrees and asked my better half if he’d do the following.  

  • Take them out of the oven in 15 minutes (sooner if they’re burning or anything). 
  • Invert the muffin tin onto a plate.
  • Take photos of the experience.  

Here’s what we have!




It was nice to come home to these!  The beets had a sweet caramelization to them, the lemon juice added a nice acidity and brightness, the puff of the pastry and the buttery herbs were quite nice.  I’m wishing I had some goat cheese crumbles to toss on top.  I did drizzle some balsamic glaze over them.


Not bad!  If you’re looking to replicate this, I’d like to direct you to this beet tart recipe as my go-to.  However, I love the idea of popping veggies in the muffin tin with the puff pastry on top before flipping everything over at the end.  Try this with other combos and if you do, I’d love to hear how it goes!  Thanks for reading and until tomorrow, sweet and savory dreams!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.