Sweet & Savory Beet Pie
Well, this started out as a pie but I think we should go ahead and call this a crumble as you can see from the above photo. I wasn’t sure what would happen when I decided to make a sweet and savory pie out of red beets and goat cheese, but I love beets, goat cheese and pie so I decided to combine the three on a whim.
I kept this one simple as I usually do and used the delicious gluten free almond flour crust from Elena’s Pantry that I used for my peach pit pie. The one problem I find with this crust is that it tends to fall apart but it’s still insanely tasty, especially for a really healthy crust. I roasted up some red beets, mixed in some goat cheese and agave and voila!
The pie/crumble was pretty good and I think it would be even better topped off with some vanilla ice cream. I’m definitely going to try this again, but second time around I plan to go with a totally savory vegetable pie. Stay tuned..
If anyone has a great recipe for a healthy or gluten free pie crust that stays together a bit better, I’d love to hear about them!
4–5 small red beets
1 10.5 oz pack of goat cheese (leave out to soften while beets are cooking)
1/2 cup agave
1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract
Peel outer layer off of beets with a vegetable peeler and wrap each beet individually in tin foil. Place on a baking sheet and roast in the oven for 40 minutes at 400 degrees.
When beets are close to being done, start preparing the crust. Mix dry ingredients together and in a separate small bowl mix wet ingredients together. Pour wet ingredients into dry and mix together. Pat dough into small pie dish. Bake in the oven at 325 degrees for 10–12 minutes until crust starts to brown a little and remove from oven.
Remove beets from oven and slice into small pieces. In a large bowl, mix beets with goat cheese and agave. Pour filling into the pie crust and place back in the oven for about 8 minutes at 325 degrees. Serve hot.