Golden beet, mango and lemon pie
Vegetables in a dessert? Oh yes, and it’s delicious! We already know carrot cake and zucchini bread, but many other vegetables fit well into sweet recipes. This is true of golden beets, which pair perfectly with mango and lemon. A unique way to cook with this vegetable!
- 100g chopped pecans
- 250 ml(1 cup) whole wheat flour
- 80 ml(1/3 cup) melted butter
- 80 ml(1/3 cup) maple syrup
- 2 large (or 3 small) golden beets, peeled and cut into 4
- 750 ml(3 cups) frozen mangoes, thawed
- Juice and zest of one lemon
- 375 ml(1 1/2 cups) water
- 180 ml(3/4 cup) white sugar
- 60 ml (1/4cup) cornstarch
- In a saucepan filled with boiling water, cook beets until tender (about 25 min). Set aside.
- Preheat the oven to 400 degrees F (200 degrees Celsius).
- In a bowl, mix the chopped pecans with the flour. Then stir in the butter and the maple syrup. Mix until dough is obtained.
- In a 9” pan, spread the dough with your hands to cover the bottom. Do not put dough on the edges.
- Bake until golden, about 12 min. Leave to cool to room temperature.
- Meanwhile, in a blender, puree the beets and mangoes with water. Add lemon juice and zest and blend for 20 Add sugar and mix for about 20 more seconds.
- In a small bowl, dilute the starch with a 1/4 cup of the beet mixture. Add this back into the blender and mix for 30 seconds.
- In a saucepan, bring the beet mixture to a boil over medium-high heat, whisking constantly. Reduce heat and whisk until mixture thickens, about 2 minutes. Remove from heat and lightly cool for 5 minutes.
- Pour the mixture over the crust. Let stand at room temperature for 30 minutes before refrigerating the pie at least 6 hours or overnight before tasting.
This pie can be eaten cold. Bon appetit!
Written by Marie-Ève Caplette, Registered Dietitian and Half Your Plate Ambassador