It’s time for another “Bake Together – The Baking Surprise”! Yay! Last month Andrea (Zimtkeks & Apfeltarte) and I skipped our regular baking event. Since we are posting our recipes always on the last weekend of the month, December is always off the charts because of Christmas and New Years Eve. Too many other things on our plates :P But a little break is never wrong. Gives you new energy for new tasks. This time we decided to work with some veggies for a change. That’s why this month we made “beetroot” our topic. And as you can see I made a veggies pie with red beet. Mmmm…!

Andrea and I are doing this little “Bake Together” for almost two years now. We decide on one fruit, vegetable or other ingredient or maybe a general topic (e.g. naked cakes) and each of us is baking something without knowing what the other one is doing. We had the idea for that, cause we often published very similar recipes in the past. At the same time ;) Well… since we both like sweet stuff, we normally pick ingredients for sweet cakes and so on for our baking task. It’s winter now and many things are not available in stores, so we decided to go for beetroot this time. I really like oven baked veggies, so I thought a pie with that kind of vegetables would be nice for the occasion.
You can make sweet stuff with beetroot as well – I made, for example, this chocolate cake (super rich chocolate flavor), this red beet cake (this one is kind of healthy with less sugar and all) or these mini red velvet cupcakes with beets (my attempt to skip artificial food color). After Christmas with all its sweets and cakes and chocolate I thought something savory would be more appropriate ;) At least for me. I needed a little break.


Anyway. The pie I made is really delicious. If you don’t like the veggies I used ( I am thinking of one particular one…) you can exchange the different vegetables with something else or change the amount used in the recipe. That’s no problem at all. Just make sure you get more or less the same amount of veggies all in all at the end. If you use more pumpkin or red beets or change the Brussels sprouts with kohlrabi… all fine. All up to you.
Note: You can freeze leftover pie very good or re-heat it the next day. Just in case you were not able to eat all of it at once ;)

INGREDIENTS / ZUTATEN
1 1/2 cups (200g) all-purpose flour
1/2 tsp. sugar
1/4 tsp. salt
some ground white pepper
1/2 cup (110g) cold butter
1/4 cup (60ml) ice water
1/2 tsp. vinegar
For the filling:
18 oz. (500g) hokkaido or butternut pumpkin
7 oz. (200g) carrots
7 oz. (200g) Brussels sprouts
7 oz. (200g) red beet
3-4 tbsp. olive oil
salt, pepper, Tabasco sauce or cayenne pepper
7 oz. (200g) mushrooms
1 small red onion
1-2 garlic cloves
1/4 cup (60g) butter
1/2 cup (60g) all-purpose flour
1 2/3 cups (400ml) milk
1 tsp. instant vegetable broth
3.5 oz. (100g) corn
2 medium eggs
200g Mehl (Type 405)
1/2 TL Zucker
1/4 TL Salz
etwas weißer Pfeffer
110g kalte Butter
60ml Eiswasser
1/2 TL Essig
Für die Füllung:
500g Hokkaido- oder Butternut-Kürbis
200g Möhren
200g Rosenkohl
200g Rote Bete
3-4 EL Olivenöl
Salz, Pfeffer, Tabasco oder Cayenne Pfeffer
200g Champignons
1 kleine rote Zwiebel
1-2 Knoblauchzehen
60g Butter
50g Mehl
400ml Milch
1 TL Gemüsebrühe
100g Mais
2 Eier (M)

DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Wash the pumpkin, remove the seeds and cut about 18 oz. of it into dices. Wash the carrots as well and cut into slices. Clean the Brussels sprouts (removing the outer leaves), remove the stem and cut in half. Peel the beetroot (use gloves or you will end up with red hands) and cut into dices as well. Add all veggies to a large bowl, mix with the olive oil and season with salt, pepper, Tabasco, and/or cayenne pepper. Spread evenly on the prepared baking sheet and bake for 25-30 minutes until cooked nicely. Take out of the oven, but do not turn off the oven.
3. While the veggies are still in the oven, clean the mushrooms and cut into dices. Peel the onion and garlic and cut into fine dices. Add the butter to a large pan and heat up. Add the mushrooms, onion, and garlic and fry until nice and glossy but not burned. Add the flour to the pan and mix in. Let cook/fry for a moment, then add the milk and vegetable broth and stir until you get a smooth mixture that starts to thicken. Add the corn, season with some salt and pepper and take off the heat and let cool down a bit.
4. Grease a 9 inches (23cm) pie dish and set aside. Roll out the dough on a floured surface slightly larger than the pie dish, transfer to the form and press to the bottom and sides. Tuck in overlapping dough and create a nice edge. Set aside.
5. Add the eggs to the cooled mushroom-corn-mixture and mix in. Add the cooled veggies from the oven as well and mix everything until well combined. Fill into the prepared pie crust and bake for 40-45 minutes. If the top gets too dark, cover up with some aluminum foil. Take the pie out of the oven, let cool down a bit. Serve still warm with some sour cream with herbs or similar.
2. Den Backofen auf 200°C (390°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Kürbis waschen (Schale kann dran bleiben), aushöhlen und 500g in Würfel schneiden. Möhren ebenfalls waschen und in Scheiben schneiden, Rosenkohl putzen, Strunk entfernen und halbieren, die Rote Bete schälen (Achtung! Verwendet hier Gummihandschuhe, sonst bekommt Ihr rote Hände) und in Würfel schneiden. Alles in eine große Schüssel geben mit dem Olivenöl vermischen und mit Salz, Pfeffer und etwas Tabasco (oder Cayenne Pfeffer) würzen. Auf dem Backblech verteilen und für etwa 25-30 Minuten anrösten. Sobald das Gemüse durch ist, aus dem Ofen nehmen und etwas abkühlen lassen. Ofen eingeschaltet lassen.
3. Die Pilze putzen und in Würfel schneiden, die Zwiebel und den Knoblauch ebenfalls schälen und fein würfeln. Die Butter in einer großen Pfanne erhitzen und darin dann die Pilze, Zwiebeln und den Knoblauch (den als letztes, weil er schneller anbrennt) anrösten. Sobald die Pilze eine schöne Farbe bekommen haben und die Zwiebeln glasig sind, das Mehl darüberstäuben und kurz anschwitzen, dann mit der Milch ablöschen, die Gemüsebrühe einrühren und alles kurz aufkochen lassen, bis die Masse andickt. Den Mais untermischen, mit Salz und Pfeffer würzen und dann vom Herd nehmen und etwas abkühlen lassen.
4. Eine hohe Pieform mit 23cm (9 inches) leicht einfetten. Den Teig auf einer bemehlten Fläche ausrollen (etwas größer als die Form) und dann in die Form legen und am Boden und den Seiten festdrücken. Den überlappenden Teig zwischen Teig und Form einschlagen und einen schönen Rand formen. Zur Seite stellen.
5. Die Eier unter die abgekühlte Pilz-Mais-Masse rühren und dann das restliche Gemüse unterheben. Alles in die Pieform füllen, glattstreichen und dann für 40-45 Minuten backen. Sollte die Oberfläche zu dunkel werden, mit etwas Alufolie abdecken. Den Pie aus dem Ofen nehmen, etwas abkühlen lassen und dann noch warm mit etwas Kräuterquark servieren.


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Here is a version of the recipe you can print easily.
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Beetroot Veggie Pie
- Prep Time: 40
- Cook Time: 75
- Total Time: 150
Description
Delicious veggie pie with beetroot, carrots, pumpkin and much more.
Ingredients
For the pie crust
- 1 1/2 cups (200g) all-purpose flour
- 1/2 tsp. sugar
- 1/4 tsp. salt
- some ground white pepper
- 1/2 cup (110g) cold butter
- 1/4 cup (60ml) ice water
- 1/2 tsp. vinegar
For the filling
- 18 oz. (500g) hokkaido or butternut pumpkin
- 7 oz. (200g) carrots
- 7 oz. (200g) Brussels sprouts
- 7 oz. (200g) red beet
- 3–4 tbsp. olive oil
- salt, pepper, Tabasco sauce or cayenne pepper
- 7 oz. (200g) mushrooms
- 1 small red onion
- 1–2 garlic cloves
- 1/4 cup (60g) butter
- 1/2 cup (60g) all-purpose flour
- 1 2/3 cups (400ml) milk
- 1 tsp. instant vegetable broth
- 3.5 oz. (100g) corn
- 2 medium eggs
Instructions
- Add the flour, sugar, salt, and pepper for the dough to a large bowl and mix. Add the cold butter in small pieces and cut with a pastry cutter into pea-size pieces. Mix the ice water with vinegar and gradually add to the dough. Mix in with your fingers until the dough starts coming together. Make sure the dough is not too wet or it will be very tough when baked – we want it nice and flaky. Form a ball, flatten a bit and wrap in plastic wrap and place in the fridge for at least 1 hour.
- Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Wash the pumpkin, remove the seeds and cut about 18 oz. of it into dices. Wash the carrots as well and cut into slices. Clean the Brussels sprouts (removing the outer leaves), remove the stem and cut in half. Peel the beetroot (use gloves or you will end up with red hands) and cut into dices as well. Add all veggies to a large bowl, mix with the olive oil and season with salt, pepper, Tabasco, and/or cayenne pepper. Spread evenly on the prepared baking sheet and bake for 25-30 minutes until cooked nicely. Take out of the oven, but do not turn off the oven.
- While the veggies are still in the oven, clean the mushrooms and cut into dices. Peel the onion and garlic and cut into fine dices. Add the butter to a large pan and heat up. Add the mushrooms, onion, and garlic and fry until nice and glossy but not burned. Add the flour to the pan and mix in. Let cook/fry for a moment, then add the milk and vegetable broth and stir until you get a smooth mixture that starts to thicken. Add the corn, season with some salt and pepper and take off the heat and let cool down a bit.
- Grease a 9 inches (23cm) pie dish and set aside. Roll out the dough on a floured surface slightly larger than the pie dish, transfer to the form and press to the bottom and sides. Tuck in overlapping dough and create a nice edge. Set aside.
- Add the eggs to the cooled mushroom-corn-mixture and mix in. Add the cooled veggies from the oven as well and mix everything until well combined. Fill into the prepared pie crust and bake for 40-45 minutes. If the top gets too dark, cover up with some aluminum foil. Take the pie out of the oven, let cool down a bit. Serve still warm with some sour cream with herbs or similar.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 9