According to this recipe, beetroot pie turns out to be very tasty, satisfying, and aromatic. You will certainly appreciate this rich taste – the beets are barely perceptible in it, but the nutty aroma is very persistent and appetizing.
Summary
| Cook Time | 1 hr |
| Course | Sauce |
Ingredients
Ingredients- Beets – 300 g
- Walnuts – 250 g
- Eggs – 4 pcs.
- Wheat flour – 60 g + for preparation of the form
- Sugar – 160 g
- Cocoa powder – 10 g
- Lemon – 20 g
- Powdered sugar – 80 g
- Butter – 10 g
- Salt – 1 pinch
- Baking powder – 5 g
- Cranberries – to taste
Instructions
- Grind the nuts into crumbs in a blender. We peel and rub the beets on a fine grater. Sift flour, baking powder, and cocoa powder. We mix. Separate the yolks from the whites. Pour sugar into the yolks. Beat until sugar dissolves. We turn on the oven to heat up to 180 degrees. Add the beets to the whipped yolks. Mix. Add nuts and mix. Add flour mixture and stir.
- Whisk the whites with salt until stable peaks. Gently, with a spatula, introduce the proteins into the dough. We cover the bottom of the split form (26 cm in diameter) with parchment paper, and grease the sides with oil and sprinkle with flour. We put the dough in a mold and send it to the oven for 1 hour.
- Check the readiness of the beet pie with a toothpick. Let the cake cool in the form for 10 minutes. Then take out the cake and cool it completely on the wire rack.
- Squeeze 2-3 tablespoon into powdered sugar. tablespoons of lemon juice. Stir, adjusting the thickness of the glaze. Grease the cooled cake with icing and, if desired, decorate. I used cranberries to decorate. We send the cake to the refrigerator for several hours or overnight.
Beet pie with lemon icing is ready.
Enjoy your tea!
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