Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.8% of RDA
• Calories: 18.6% of RDA
• Carbs: 14.1% of RDA
• Fat (total lipid): 35.0% of RDA
• Fiber: 13.1% of RDA
• Fructose: 20.7% of RDA
• Protein: 5.6% of RDA
• Sodium: 39.3% of RDA
• Sugar: 47.3% of RDA
• Vitamin A (IU): 10.8% of RDA
• Vitamin B6: 12.3% of RDA
• Vitamin C: 5.5% of RDA
• Iron: 3.2% of RDA
• Magnesium: 12.0% of RDA
• Manganese: 5.0% of RDA
• Niacin: 3.6% of RDA
• Potassium: 6.6% of RDA
• Zinc: 5.5% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Place the beet in a baking dish with 1 inch water. Cover with foil and bake for 35-40 minutes, or until tender. Remove when done and leave oven on. Peel the cooked beet and slice. Set aside.
PREPARING THE CRUST
Follow the steps in the dependent recipe to prepare the crust. Lightly oil 9-inch tart pan. Unroll crust and press into prepared pan. Bake 12 minutes or until crust is golden.
PREPARING THE FILLING
While beets are cooking, heat oil in large skillet over medium heat and add onion and salt. Cook 20 minutes, stirring frequently, until onions are caramelized.
Combine balsamic vinegar and honey in small saucepan and bring to a boil over medium high heat. Reduce heat, slightly and continue to boil about 15 minutes or until mixture is reduced to 1/3 cup; set aside.
Arrange onions over bottom of crust. Top with ¾ of Goat Cheese. Arranged beets over Goat Cheese, then sprinkle with remaining Goat Cheese. Top with the red onion slices.
Bake 10 minutes or until Goat Cheese is melted. Remove from oven, cool slightly. Top with arugula and drizzle with balsamic reduction.