With Valentine’s Day just around the corner, you might be seeking a special recipe to make for your special someone. Head to your nearest farmers’ market or buy from a vendor online to source your favourite market jam and beautiful market beets to create these delicious treats that taste just like childhood!


  • 1 medium beet
  • 1 ¼ c all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • ½ c butter, softened
  • ½ c jam
  • ½ c confectioners sugar
  • ½ teaspoon vanilla extract
  • Sprinkles


Make Beet Butter

Wrap the beet in tin foil and roast for 1 hr at 400. Cool and peel. Blend beet with 1/4 c water. Add more water if it’s too thick, then strain a few times with a fine mesh sieve. Set pulp aside, and cool beet juice.

Take softened butter and add 1 tablespoon of beet pulp. Mix until it’s fully incorporated. On a piece or wax or parchment paper, spread the butter out into an even layer, approximately ½ inch high. Refrigerate until fully chilled. 

Make Dough

In a mixing bowl, combine flour, salt and sugar. Remove beet butter from the fridge and cut into cubes. Add butter to dry ingredients, and using your hands or a pastry blender, break up the butter until pieces no bigger than a pea remain. 

Remove chilled beet juice from the fridge. Begin by adding 2 tablespoons and mix with your hands to incorporate. Add 1 more tablespoon at a time until it becomes a shaggy mass. As soon as you can press the mixture and have it hold together, don’t add any more beet juice. 

Dump the mixture out onto a large piece of plastic wrap and form it into a rough rectangular shape. Wrap the dough with plastic wrap, you may need two pieces. Chill in the fridge for a minimum of 1 hour, ideally overnight.

Assemble and Bake

Remove your pie dough from the fridge. On a well floured surface, roll out the dough until it is ⅛ inch thick, trying your best to keep it in a rectangular shape. Create a paper template that is 3 x 4 inches. Using a ruler and knife, cut the dough into as many rectangles as possible. You can press your dough scraps together and re-roll following the same process. You should end up with 12-16 rectangles.

Take one rectangle and add 1 tablespoon of jam to the centre. Spread out and leave at least a ½ inch border. Using a pastry brush or your finger, add water around the edge until it’s tacky. Add another rectangle on top, and press the edges down with your fingers. Cut the edges so they are straight, and then press around the edge with your fork. Put your pop tart on your baking sheet with parchment paper, and repeat with the remaining rectangles. Using a pastry brush and remaining beet juice, brush the surface of the pop tarts to remove flour residue and tint the top layer to be more pink. Using a fork, add some holes in the top of the pop tart to allow steam to escape. Chill in the fridge for 20 minutes. 

Preheat the oven to 350. Bake for 16-20 minutes or until the pastry is crisp and puffy. 

Mix icing sugar, vanilla extract, and a splash of water until fully smooth. You can add more water if it’s too thick. Once the pop tarts are cool, decorate them with glaze and sprinkles of your choice. Enjoy!