As I stood in my kitchen the other day I surveyed the goodies I’d been collecting from various markets. The erubescent beets and the ambrosial mango winked at at each other from across the bench-top. I resisted at first. But I was in a mood.
I blame it on the purple carrots. I found some organic ones a few weeks back. I made pie with them. It was just a test, a quick experiment to see how it went. I’m in love. I’ve been on the hunt for more purple carrots ever since. I’ve just missed them at two different markets, I can’t find them at the grocery store I originally purchased them from. The other day when I was on a fig mission I came across one tiny bunch, it was a terrible tease, I didn’t get them.
But Purple Pie was firmly ensconced in my mind by that point so I had to find an alternative. Orange Pie is easy – Pumpkin of course. Yellow Pie is covered by Lemon, I certainly have ideas for Green and Blue but neither of those quite fit with the ‘Love at First Bite’ theme for February’s Sweet Adventures Blog Hop. Then it struck me… Pink Pie it would be!
However if you know me, then you know that something logical like strawberry, or raspberry is far too sane. Not to mention I had already made Cherry Tarts last week, and instead wanted a custard style pie. By this point you’ve seen the ingredient shots above and are either incredibly intrigued or have fled for the hills. Still here? Fabulous.
A sweet, spiced, Beetroot Pie. Who does that? I asked myself, ‘would anyone else even try to make it?‘. And then I remembered that this is my blog, and I can make whatever crazyness I want. Also, I can spell ‘crazyness’ with a ‘y’, instead of an ‘i’ like spell check says I should, because I like it better that way. Told you I was in a mood.
So I made Roasted Beetroot and Mango Pie. I added warm spices and topped it with Carmelized Figs and served it with a dollop of natural yogurt mixed with ashed goats cheese. I made a cinnamon swirl Whole Spelt Pie Crust because yes, I am that person. If you want to see the step-by-step how-to for the crust it’s here because yes, I am that person too.
When it was all said and done I didn’t mind the pie at all. I’m not sure if anyone will ever make it but I actually quite enjoyed it. I still want to make purple carrot pie though.
Roasted Beetroot and Mango Pie
1 1/2 c roasted beetroot puree
1 1/2 c mango puree
3 eggs – lightly beaten
1 c almond milk
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp nutmeg
1/4 tsp sea salt
1 quantity Whole Spelt Pie Crust
1 tsp cinnamon
1/2 – 1 tsp cloves
5 – 6 fresh figs
1 – 2 tbsp coconut sugar
1/2 c natural greek yogurt
2 tbsp ashed goat cheese
Wrap beetroot in foil, roast until soft, peel, puree and cool. Puree flesh of a mango. Mix all filling ingredients together.
Make pie crust dough. Roll out, sprinkle with spices, roll up. Refrigerate, slice and press into pie pan.
Pour filling into un-baked crust and bake at 180 C [350 F] for approx 50-60 minutes until just firm. Slice figs into quarters, sprinkle with sugar and grill [broil] for 3-5 mins until just golden. Gently fold yogurt and cheese together.
Place figs on pie. Serve with yogurt and extra figs. Serves 8 – 12.
Make the pie crust: Refrigerate a batch of Whole Spelt Pie Crust dough for 20 minutes to firm up slightly. Roll out on a piece of baking [parchment] paper into a rectangle-ish shape. Sprinkle with the spices and rub lightly with fingers to press into the dough. Roll tightly using the paper as a guide. Refrigerate roll for 30 minutes. Slice with a sharp non-serrated knife into 1/2 cm [1/4 inch] slices and lay in a single layer on the pie pan, forming as necessary to fit snugly. Press and smooth gently so there are no holes or gaps. You can see the how-to here. Refrigerate for 15 minutes before filling and baking.
Make the beetroot puree: Wash beetroot and trim stems, leaving a bit attached. Place in a roasting pan with a good splash of water, cover with foil and roast at 180 C [350 F] for 90 mins or so until very soft when pierced with a fork. Cool slightly and peel – once you trim the top and bottom with a knife the skin will just rub off – wear gloves unless you are going for the red fingernail look. Puree and cool to room temp.
Make the pie: Pre-heat oven to 180 C [350 F].
Puree the flesh of a large mango, mix with beetroot puree, spices and almond milk. Taste for seasoning. Whisk in eggs until well combined. Pour into the prepared, un-baked pie crust. Bake for approx 50-60 minutes until just firm, the centre will still be slightly wobbly. Remove from oven and cool completely on a rack. If you have extra filling pour into a small oven proof dish and bake with the pie.
Make the figs and yogurt: Slice figs into quarters, to make them look like hearts cut a small triangle out of the base end, creating the two rounds for the top of the heart. Sprinkle with the sugar and grill [broil] for 3-5 mins until just golden and bubbly.
Crumble goats cheese. Gently fold through yogurt.
Serve: Place fig hearts on pie, one piece per slice. Serve pie with goats cheese yogurt and extra figs. Serves 8 – 12.
This post is part of the Sweet Adventures Blog Hop, February ‘Love at First Bite’ Adventure hosted by Nic at Dining With a Stud. Check out all the other wonderful desserts that have been linked-up below!