Few vegetables look as striking as beets—and while you can get them year-round, the first ones of the new harvest are more tender than those you'll find later in the season. These stunning tarts (which Iyer has you make with store-bought puff pastry dough and bake on a sheet pan) showcases the produce alongside some of its best-known partners: crumbled Gorgonzola, fresh dill and chopped walnuts, plus an unexpected smattering of capers, which give the tarts a salty depth.
Get the recipe: Beet, Dill & Gorgonzola Tarts with Capers & Walnuts
