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Beets are one of the most beautiful and vibrant vegetables. For this recipe, I used not only the beets, but the stems and greens as well! They are all full of flavor and packed with vitamins. I wear gloves while slicing beets so my hands don’t get stained. Get ready for lots of compliments and not a crumb left over.
1 frozen pie crust
3 beets
3 medium sweet potatoes
2 cloves garlic, peeled and minced or 2 cubes Gefen Frozen Garlic
2 tablespoons Earth Balance (or other margarine)
1/4 cup Gefen Almond Milk
salt
pepper
olive oil
Preheat oven to 400 degrees Fahrenheit. Bake pie crust for 10 to 15 minutes and set aside. Turn down oven to 350 degrees Fahrenheit.
Separate beets from leaves and stems (do not discard). Slice beets, leaves and stems thinly.
Peel and dice sweet potatoes. Bring a four-quart pot of water to boil; add sweet potatoes. Boil until soft, approximately 30 minutes. Drain and mash. While still warm, add garlic, margarine, almond milk, and beet leaves and stems. Add salt and pepper to taste. Smooth mixture over crust.
Place beet slices in a circular pattern on top. Drizzle beets with a little olive oil; top with a few extra beet leaves and a sprinkling of salt and pepper.
Bake in preheated oven for 50 minutes. Serve warm.
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