Beet Pot Pie

I think I was overexposed to certain things as a child. Things like ponies and precious little heart-shaped objects and anything pink.

I hate pink. Pink is for little girls and Valentine’s Day cards and Pepto Bismol commercials. It is very rarely allowed to invade my home.

Obviously there’s an exception clause for food. Raspberry tarts and curds, salmon poached in red wine, and anything made with beets can’t help but be pink. If the flavor is assertive enough, I’ll forgive my dinner for looking a bit girlish and twee.

This definitely makes the cut.

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Beets and goat cheese really should never be separated. Puree the two together, bake them in a crust, and you’ve got a delightfully filling vegetarian meal. It is also the most brightly colored pot pie you’ve ever seen.

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The filling and crust can just as easily be made in a 9″ tart or pie tin. I enjoy the deep dish ramekins, but mostly because they provide an excuse to dig in with a spoon.

Ingredients

For the crust:

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1 1/4 cups flour

1 t salt

1/4 t white pepper

1/4 t nutmeg

8 T (1 stick) cold butter

3 T ice water

For the filling:

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3 medium beets

4 oz goat cheese

1 egg

1/4 cup cream

1/4 t white pepper

1/4 t nutmeg

salt, to taste

Directions

First, roast the beets. Rub them with a little olive oil, wrap tightly in foil, and bake at 400°F for an hour or so.

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While those are roasting, make the crust. Combine flour, salt, pepper, and nutmeg in the bowl of a food processor.

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Pulse briefly to combine. Add the butter in chunks.

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Pulse in 1-2 second bursts until the dough is the consistency of damp sand. Add the water and run the machine until the dough comes together.

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Sprinkle the counter lightly with flour and turn out the dough onto it.

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Roll it about 1/8″ thick in a vague rectangle shape (or round if using a pie/tart pan). Butter two 10-oz ramekins (or 4 6-oz ones, or a pie tin).

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One could line things neatly. Or, if one is not talented at doing things neatly, just flop the dough into the prepared bakeware, call the draping parts rustic, and have done with it.

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Put the ramekins in the refrigerator while you make the filling. The food processor is useful again here, so I’m afraid you’ll have to wash it. Put the roasted beets in the bowl.

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whirr

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This is not pink. It is a delightful deep red.

Add the goat cheese and process until uniform in color.

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Now it’s pink. Lament.

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Add cream, egg, salt, pepper, and nutmeg.

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Give it another whirl to combine.

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Pour the filling into the crust and bake at 350°F for 45 minutes.

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Serve with green beans sautéed with dried cranberries. Just trust me. It’s a weird combination but oh so good.

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This is just as good as a hot dinner or a cold meal the next day. The filling is very soft. If you feel it would be improved by a bit of crunch, throw a handful of chopped walnuts on top or fold them into the filling before baking.

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  1. #1 by Lynda on May 10, 2013 - 8:19 AM

    happy to see you blogging again, though don’t know how you have the time. I am guilty of the pink thing, love it. Beets though are another matter they make me revert to my 8 year old self, “I don’t like beets, never tried them never will” that said this looks very pretty and sounds interesting and I love goat cheese so I may have to try it. At least I am open to trying…

    • #2 by koshercorvid on May 11, 2013 - 1:14 PM

      You could substitute parsnips for the beets pretty easily. If the flavor of beets is just a little too strong/earthy, golden beets are a bit milder than red.

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