Beetroot pie & salad | Vegan | Halloween

Hello my lovelies and welcome to two weeks of Halloween! I wanted to share a few recipes in the wonderful theme of Autumn. Here in Sweden the days are darker the leaves covering the ground and the comfort of a warm and cosy home really pulls me in to the theme's of holidays and celebration. Let's begin this week with a lovely starter.

Serves 4-6 people.

What you need for pie filling:

500g beetroots

1 dl ( 0.4 cups ) black olives

40g arugula

1 sour apple

What you need for gravy:

150g vegan greek cheese

2 dl ( 0.8 cups ) vegan creme fraiche

1 tsp apple cider vinegar

2 garlic cloves

Salt and pepper to taste

250g vegan puff pastry

What you need for salad:

4 roasted carrots

70g spinach

A handful of walnuts

A handful of pumpkin seeds

1 tbsp maple syrup

What you need for dressing:

5 tbsp olive oil

3 tbsp agave

1 tbsp dijon mustard

2 tbsp lemon juice

Begin with peeling the beetroots, apple and chop them up into smaller pieces. Bring water to a boil in two pots and boil the beetroots and apple in salted water for about 20 minutes. Check them with a skewer it should go through easily. Once done drain out the water from both the apple and beetroot and allow to cool while we carry on to the next step.

Now for the gravy it will help hold our pie together and bring a lot of flavour. Mince the garlic cloves and tear up the greek cheese and add into a bowl, clean the arugula and add along with the apple and olives then add the remaining ingredients for the gravy and stir until it's all combined.

Preheat the heat of the oven to 225°C (435°F)

Into a spring baking tray add the puff pastry making sure you trim where you need and add the trims to cover as evenly as you can. This is where the layering begins, I begun with the gravy and added dollops at the bottom not entirely covering then I added the beetroot where I left some empty spaces and repeated. Once done I pressed the excess trim down to create a nice detail around the pie and popped into the middle of the oven for about 30-40 minutes.

Allow it to cool before serving so it sets.

While our pie is in the oven you can clean and peel the carrots slice them in smaller lengths and allow them to roast in the oven with the pie or use an air fryer which I used.

In the air fryer I cooked it at 180°C (355°F) for 10-15 minutes and then at 150°C (300°F)

for another 10-15 minutes. In the oven leave for as long as the pie.

To assemble our salad begin with rinsing the spinach and add into a bowl, add the carrots once they've cooled top off with chopped walnuts, pumpkin seeds and a drizzle of maple syrup. For the dressing simply stir all the ingredients together in a bowl and drizzle on to your salad and it's ready to serve.