Preheat oven to 400°F.

Line two cookie sheets with parchment paper and set aside.

Wash and trim beets, add ½” of water to a small lidded pan, and cook beets over medium heat for 15 – 20 minutes or until fork tender. When cooked, remove beets from pan and allow to cool. Or, use pre-cooked beets.

Slice cooked beets into 1/8 - ¼” slices and, using a small heart-shaped cookie cutter, cut as many hearts as you can from the beets. Or, just dice the beets.

Place a large sheet of parchment paper on your counter (weight the corners to hold them in place if needed), and sprinkle with flour. Unwrap puff pastry sheet, and roll out slightly to approximately 12x14”. Cut sheet into three strips, and then cut the strips into squares. Using a paring knife, lightly outline a ¾” border around each of the squares. Then, using a fork, gently score the centers of each square. See photos below.

Move squares to parchment lined cookie sheets, leaving just a little space between each square. Brush the edges of each square with egg using a pastry brush (optional, but helps pastry brown nicely). Lightly layer the centers of each square with caramelized onions, then goat cheese, then beets.

Bake for 6 – 10 minutes, or until pastry is puffy and lightly golden brown. Then remove from oven and garnish with microgreens (if using) just before serving. Serve warm - right from the oven, at room temp, or even chilled.