You Made a What With What??

Yes, ladies and gentlemen, I made a very strange thing with one of my favorite vegetables. Say hello to my newest incarnation of beets:

That, that my friends, is beet pie. Dessert pie. Not savory, sweet. Made from beets. WEIRD! And also delicious.

As I was perusing the Web looking for new ideas to try with beets, I stumbled across this recipe from Edible/Usable. I was instantly intrigued; it had never occurred to me to use my darling beets in a dessert, probably because I’m not much of a pastry chef!

The pie turned out delicious…similar in some ways to a pecan pie with a bit of a custard-y texture. Delightful with some vanilla ice cream!

This did not last very long!

This was a fun experiment and I highly recommend it! It would be a particularly delightful fall pie.


Tonight’s Recipes

Butter Pie Dough

Adapted from Land o’ Lakes


1 cup all-purpose flour

1/3 cup salted butter, cold

2-3 tablespoons water, cold

Using a pastry blender or two knives, cut the butter into the flour until it becomes small crumbles. Next, add water one tablespoon at a time until the dough is just moist.

Form the dough into a ball and roll it into a 12″ circle on a floured surface.

Fold the crust into quarters, place it into a 9″ pie plate and unfold. Press the edges into the top of the pie plate.

{Since it was so warm in my house, I stuck the pie crust into the fridge while I worked on the rest of the pie so that it didn’t just melt into oblivion.}

I decided on this recipe since I didn’t have vegetable shortening in the house, but it wasn’t the tastiest crust ever. If you have a recipe for crusts that you like or want to use a pre-made shell, I would recommend it!








Beet Pie

Adapted from Edible/Usable’s recipe, linked above


3 beets

2 tablespoons butter

Dry Ingredients:

3/4 cup brown sugar

1 tablespoon all-purpose flour

3/4 teaspoon ground nutmeg

1 teaspoon cinnamon (I forgot about this one, oops!)

1/4 teaspoon salt

Wet Ingredients:

3 eggs

1/2 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon white vinegar

Start by chopping the tops and bottoms off the beets and boiling them for 30-45 minutes (until they are soft). Cool and peel the beets by placing in a bowl of cold water. Preheat the oven to 400 degrees. {If you can’t beat the heat, you might as well pretend it’s not 90 degrees in your kitchen and go ahead and bake, right?}

Meanwhile, mix together the wet ingredients and dry ingredients in two separate bowls:

Then, cream the butter into the sugar mixture and mix the wet ingredients into the large mixing bowl.

Grate the beets using a box grater, mix them into the rest of the filling and pour into the pie crust.

Bake at 400 degrees for 10 minutes, then reduce the heat to 375 degrees and bake for another 30-35 minutes until the filling has set. Allow to cool, slice, serve with vanilla ice cream, and enjoy!

Have fun with this interesting new beet vehicle.



4 responses

    • Hi Karen!
      I would definitely make this pie again, especially in the fall since the flavors are very autumnal. My husband LOVED it and I couldn’t get enough either! I would use the cinnamon this time and just a bit less maple syrup (maybe 1/3 cup instead of 1/2). Let me know if you try it!! Thanks for reading!

  1. Pingback: Vegetables for Dessert? | Oh, She Dabbles

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