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This is an extraordinary recipe! I burnt my tongue as the flavors overpowered my better reason. It takes some time to make, but the colors from the beets and flavors from the goat cheese, onions, and walnuts make it well worth the trouble.

Ingredients

3 small beets or 2 large beets, diced in 1/2 inch irregular shapes
1 tablespoon olive oil
salt and pepper
1 tablespoon unsalted butter
1 large or 2 small onions, thinly sliced
2 tablespoons white wine or sherry
3 large eggs
3/4 cup heavy cream
8 ounces goat cheese
1 cup chopped walnuts (about 4 ounces)
tart crust

Preparation

It's very important to season each of the ingredients so that the flavor is rich and even throughout. You'll see in this recipe that you need to season with salt and pepper to each of the components.

Wash and dry the beets. Put them in a small baking dish and drizzle them with olive oil, and season them with salt and pepper. Cover the dish with aluminum foil and bake for about an hour and a half at 350 degrees. When done, let the beets cool, then peel and cut them in to about 1 inch shapes with a knife.

Sautee the onions in butter over medium heat for about 7 minutes. Add the wine and cook for another couple of minutes. Put the onions in with the beets, being sure to get all the flavorful bits out of the bottom of the pan. Mix and season with salt and pepper.

Mix together the eggs and cream, seasoning them salt and pepper. Put the beets and onions in the tart crust and pour the egg mixture over it evenly. Dot with goat cheese all over the top.

Bake the tart for 20 minutes, then cover with chopped walnuts. Put the tart back in the oven for another 15 to 20 minutes, just until the eggs have set.