I love beetroot but I would never have thought of putting it in a savoury pie until I saw the idea in the window of a healthy café one day. It looked so colourful so I came home and adapted a recipe I already had to include this new flavour discovery.
BEETROOT AND SPINACH PIE
Makes: 1 x large pie
INGREDIENTS
- 2 cups shredded spinach (or silverbeet)
- 1 cup diced beetroot (lightly steamed)
- 1 diced onion
- 3/4 cup raw cashews
- 1 cup water
- 300 g firm tofu
- 3 TB cornflour
- 1 TB onion flakes
- 2 tsps. celtic salt
- 1 pie crust
METHOD
- Cut up spinach and dice onion.
- Lightly steam diced beetroot.
- Place cashews and water in blender and blend.
- Add tofu, cornflour, onion flakes, salt garlic to blender and blend until smooth.
- Stir spinach and onion into tofu mixture and spread into unbaked pie crust.
- Spread diced beetroot on top and press lightly into tofu mixture.
- Bake at 180 degrees for about 45 minutes.
- Sprinkle 1 TB of sunflower seeds on top to garnish.
