Photo: Priscilla Du Preez
Beetroot pie
12 ingredients
30 min + 1 hr
Serves 6-8
openrecipes
This recipe is based on the sweet, spicy American pumpkin pie but uses very British beetroot, which gives it an amazing, deep colour and flavour. Serve with crème fraîche.
Estimated Nutrition (whole recipe, rough)
755
Calories
20g
Protein
24g
Fat
115g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz plain flour
- 2 tbsp icing sugar
- 100g/3½oz unsalted butter
- 1 free-range egg
- 1 tsp lemon juice
- 350g/12oz cooked and peeled beetrootbeetroot
- 125ml/4fl oz double cream
- 2 large free-range eggs
- 175g/6oz dark muscovado sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes