UnBEETable Pie

Ingredients:

• 1 can of cannellini beans, drained

• 1 ready cooked beetroot packet (80g), or 4 peeled and steamed beetroots.

• 1 Tsp liquid smoke

• 1 Tsp miso paste

• 2 tbsp tahini

• 2 cloves of garlic

• 1 Tsp smoked paprika

• 1 packet of Ju-Rol shortcrust pastry

Method:

Preheat the oven to 180°C. Roll out the pastry and line a shallow, 20cm loose-bottomed tart tin. Trim the edges to neaten. Line the pastry with foil or greaseproof paper, fill with baking beans and bake for 25 minutes. Remove the paper and beans and cook for 10 minutes more until golden.

(I used the leftover pastry for mini pies by just baking it with any other leftover foods you have in the fridge in a cupcake tin.)

Blend 2 of the already cooked beetroots with liquid smoke, miso, cannellini beans, tahini, paprika and finely chopped garlic. Spread it over the tart.

Finely slice the other 2 ready to eat beetroots and arrange it nicely on top of the tart (time to get creative).

Enjoy!