And the Beet goes on…

Known to stain everything it comes it contact with, beets are by far one of my favorite vegetables! Their leaves and stems are very flavorful, full of great vitamins and their bitter flavors contrast so nicely to the sweet beet.  I couldn’t help but use every part of this plant in my recipe!  The crust has a nutty flavor, giving this tart a comforting feeling; like chicken soup, chicken pot pie, or mac and cheese.  

Tonight, I surprised my fiance’ and a few friends with this great addition to our make-shift impromptu communal dinner.  It was a huge hit and this recipe will definitely be added to my spontaneous (and non spontaneous) meal menus in the future!  

Beet and Sweet Potato Tart

Crust

3/4 C. Walnuts, fineley processed

3/4 C. Cashews, finely processed

1 C. Flour

6 TBS. Earth Balance, cut into cubes

1/4 tsp. Salt

1 TBS. Flax Meal

Filling

3 Sweet Potatoes, peeled and diced

4 Garlic Cloves, peeled and sliced

1/4 C. Almond Milk

2 TBS. Earth Balance

3 Beets, Leaves and Stems, sliced thinly, beets seperate from leaves and stems

Salt and Pepper

Olive Oil

Preheat oven to 350.

In a food processor, mix the nuts, flour, salt and flax meal. Add the butter and turn the food processor on till the dough forms a ball. Using your hands, press the dough into a non stick tart pan with a removable bottom. Put the pan in the oven for 10 min. Remove from oven and reserve for later.

In a pot with boiling water, add the potatoes and garlic cloves. Boil till the potatoes are soft. Drain the potatoes and garlic and mix in the earth balance, almond milk, and beet leaves. Add salt and pepper to taste.

Smooth the mashed potato mixture over the crust. Place the beets in a circular pattern on top of the mashed sweet potatoes. Drizzle the beets with a little olive oil, a few extra beet leaves and a sprinkling of salt and pepper.

Bake in oven for 50 minutes. Serve warm.