Detroit beets. Being a Michigan native, I think I grow this variety solely for the name. Even though I was raised on the west side of the mitten, my ancestors resided in Detroit back when the Motor City was in its heyday. Come to find out my Great Grandfather was a policeman for some time and kept the Detroit streets safe. Another revelation was finding out how they came to be called Detroit beets. Apparently, Detroit at the turn of the century was a leading hub of vegetable seed activity. These beets first debuted in 1892 by the D.M. Ferry seed company. History of the beets date back to Ancient Rome and Greece for the cultivation of the green tops, and later in 1542 the root part (da beet, duh) in either Germany or Italy. These beets have history! Detroit beets are deep red, perfectly round, sweet and hardy addition to any newbie gardener’s plot. I challenge any non-beet lover that thinks they don’t like beets to give this recipe a whirl. Better yet, get some seeds and a big pot and plant some, too.
Doing a brunch for a special occasion? We love entertaining and think this recipe would be a showstopper at any spread. My next brunch soiree will include this recipe, MW+GF Berry Tarts, simple scrambled farm eggs, and good java.
- 2 Beets, 3-inch diameter, roasted and sliced
- 1/4 cup roasted pistachios, chopped
- 1 pie crust, MW+GF homemade recipe
- 2 T. chopped fresh oregano
- 1 T. chopped fresh rosemary
- 1 tsp. fresh ground pepper
- 1 tsp. sea salt
- 3 oz. goat cheese
- 8 oz. ricotta
- 1 tsp. lemon zest
- 2 large eggs
- 1/2 cup sorrel leaves, and spinach leaves blend, chiffonade
- Balsamic Glaze
Beets are super tasty and easy to make. All you need is to wrap washed, destemmed beets in aluminum foil with a tablespoon of water and roast in the oven at 400 degrees for about 1 hour. I would check after 25 minutes depending on the size of the beet for doneness. These beets were about 3 inches in diameter.
Look out these babies are hot! Can’t resist a good steam shot.
While beets are roasting, prepare pie crust with our own momma’s recipe here, or use refrigerated crust if you must – it’s all good! Place dough on a surface and roll out to ¼” thick. Transfer dough disk onto a parchment lined baking sheet.
Mix your cheeses, with one egg, lemon zest, all the herbs, and seasonings. Spread this mixture onto the pie crust, leaving about a three-inch perimeter.
Once beets are cooled, transfer to a cutting board. Not your pretty wood one; use a stain resistant grade board. One thing about beets – they leave everything the touch fuschia. Slice beets into ½” slices and place on top of cheese mixture.
Fold over the pie crust edges inward by overlapping each section.
With the other egg, beat and make an egg wash. Brush the egg wash onto the pie crust edge so it will be a pretty golden color.
Bake the tart at 400 degrees for 25 to 30 minutes. Allow cooling for 10 minutes before garnishing. Top of the tart with a toss of freshly chiffonaded spring greens, balsamic glaze, and chopped pistachios before slicing and serving.
Note: save those beet greens and saute for a frittata or a pasta dish. Roast extra beets and keep refrigerated for up to a week. I love beets, goat cheese, pecans and arugula salad with a balsamic vinegar dressing
Beets are incredibly healthy and satiate a sweet tooth.
Super surprised this Spring when I found out the Sorrel I planted last year was a perennial! This mild lettuce is great in everything. Even on a burger. Hey vegans, check this recipe out!