Well, this started out as a pie but I think we should go ahead and call this a crumble as you can see from the above photo.  I wasn’t sure what would happen when I decided to make a sweet and savory pie out of red beets and goat cheese, but I love beets, goat cheese and pie so I decided to combine the three on a whim.

I kept this one simple as I usually do and used the delicious gluten free almond flour crust from Elena’s Pantry that I used for my peach pit pie.  The one problem I find with this crust is that it tends to fall apart but it’s still insanely tasty, especially for a really healthy crust. I roasted up some red beets, mixed in some goat cheese and agave and voila!

The pie/crumble was pretty good and I think it would be even better topped off with some vanilla ice cream.  I’m definitely going to try this again, but second time around I plan to go with a totally savory vegetable pie. Stay tuned..

If anyone has a great recipe for a healthy or gluten free pie crust that stays together a bit better, I’d love to hear about them!

Filling:
4-5 small red beets
1 10.5 oz pack of goat cheese (leave out to soften while beets are cooking)
1/2 cup agave

Pie Crust:
1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract

Peel outer layer off of beets with a vegetable peeler and wrap each beet individually in tin foil. Place on a baking sheet and roast in the oven for 40 minutes at 400 degrees.

When beets are close to being done, start preparing the crust. Mix dry ingredients together and in a separate small bowl mix wet ingredients together. Pour wet ingredients into dry and mix together. Pat dough into small pie dish. Bake in the oven at 325 degrees for 10-12 minutes until crust starts to brown a little and remove from oven.

Remove beets from oven and slice into small pieces. In a large bowl, mix beets with goat cheese and agave.  Pour filling into the pie crust and place back in the oven for about 8 minutes at 325 degrees. Serve hot.