Beetroot pie with cranberries
10 servings
100 minutes
Beetroot pie with cranberry is an original and surprisingly harmonious combination of natural flavors. Its roots go back to Russian cuisine, where beetroot is traditionally used as a base for sweet and savory dishes. The delicate yeast dough made with milk and butter creates an airy base, while the filling of freshly grated beetroot and sour cranberries gives the pie a distinct aroma and tart sweetness. It is the perfect treat for autumn and winter evenings when you want to warm up with something homemade. This pie can be served as a standalone dessert or complemented with sour cream, honey, or nuts to enhance its flavor. It not only pleases the eye with its rich color but also offers a wide range of beneficial nutrients thanks to beetroot and cranberries.
1
Preheat the oven to 160 degrees.
2
Dissolve half of the sugar in warm milk, add yeast, salt, and an egg. Melt the butter and add it to the milk. Gradually add flour while stirring continuously, knead the dough, and let it rise in a warm place for 1 hour.
- Milk: 0.5 glass
- Sugar: 0.5 glass
- Salt: to taste
- Dry yeast: 1 g
- Chicken egg: 1 piece
- Butter: 50 g
- Wheat flour: 3.5 glasss
3
Wash the cranberries, dry them, and crush with sugar. Grate the raw beetroot on a fine grater and mix with the cranberries.
- Cranberry: 250 g
- Sugar: 0.5 glass
- Beet: 1 piece
4
Divide the dough into two parts and roll it out. Place one part in a greased and floured mold, make a high edge from the second part, and fill the center with beetroot and cranberry.
- Butter: 50 g
- Wheat flour: 3.5 glasss
5
Bake until done.