Did you know that beets are a great source of vitamins, minerals, fiber, carbohydrates and protein? Homemade steamed or roasted beets are wonderful in fresh salads, potato salads and even blended in your fruit and vegetable juice or smoothie. As many of you may already know, the leafy portion of your beets is also delicious and highly nutritious, and you can prepare it just like you would prepare spinach or kale.
This beet greens pie makes a flavorful, colorful and filling meal and is a great way to save those beautiful beet greens from the garbage can! The crust is easy to make and the stuffing is mixed with a simple, smooth and creamy soy milk béchamel. For a fresh touch and some extra fiber, vitamins and minerals, accompany your pie with a refreshing green salad from Green Cuisine’s Salad bar.
- 1 ½ cups of white flour
- ½ cup of wheat flour
- 1 tablespoon of backing powder
- 1 tablespoon of oil
- 1 teaspoon of salt
- Minced garlic
- 1 diced onion
- ½ diced red or yellow bell pepper
- Chopped beet greens
- Chili flakes, salt & pepper
- Béchamel sauce (visit Pasta Passion to follow the béchamel recipe)
- Quartered mushrooms (on top)
In a large bowl, mix all the crust ingredients. Start adding water and kneading the dough until you reach a dry, smooth, soft and manageable dough. Cover and let rest in the fridge or a cool place.
In a large pan on medium heat, add some oil and let it warm up. Add garlic, onion and bell pepper and sauté for a few minutes. Season with salt, pepper, and chili flakes and add the beet greens. Mix well and cover for 5 minutes, or until the greens are lightly steamed. Then uncover and remove from heat. Mix greens with soy milk béchamel and let sit for a few minutes.
Preheat the oven to 375° Fahrenheit. Roll the dough into a rectangular shape and place it in an oiled backing pan (9’’ x 13’’ or similar). Press the dough with your fingers firmly into the bottom and up the sides of the pan. Place pan in the oven and bake for about 10 minutes.
Remove crust from the oven and fill it with the stuffing. Finally, top with quartered mushrooms and bake for 15 minutes. Serve warm with green salad. Enjoy!
Also check the Valentine’s Beet Ravioli recipe: pink dough, made with beet juice, green stuffing, made with processed tofu and spinach, homemade tomato sauce and pesto! Cute, original and delicious!