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Love Beetroot

American style beetroot pie with Bart spices


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Rate this recipe 1.9/5 (60 Votes)


  • 250g shortcrust pastry
  • 325g plain cooked (vacuum packed) beetroot
  • drained
  • 3 eggs
  • 75g soft brown sugar
  • 2tsp ground Bart mixed spice
  • ½ tsp ground Bart allspice (optional)
  • ½ tsp Bart ground ginger (optional)
  • 250ml double cream


servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget


Step 1

Preheat the oven to 200˚C/Gas Mark 6.

Step 2

Roll out the pastry and use it to line a 23cm loose bottomed pie tin. Line with greaseproof paper and fill with baking beans. Bake blind for 20 minutes.

Step 3

Whilst the pastry is baking, prepare the filling by pureeing the beetroot along with the eggs in a food processor.

Step 4

In a small saucepan add the sugar, all the spices and cream and bring slowly up to a simmering point. Pour into the food processor and mix thoroughly with the beetroot puree.

Step 5

Remove the pastry case from the oven and reduce the temperature to 180˚C/Gas Mark 4.

Step 6

Pour the filling carefully into the pastry case and bake for around 25-30 minutes. The edge should be puffed up a little and the centre will still be a touch wobbly. Allow to cool and chill in the fridge. Serve with crème fraiche.

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