Share |

Gardener's Pie

Sep 15, 2011

Crispy bacon and goat cheese adorn this beet pie. Photo and recipe by Katie Hunhoff.

 

Gundy's Market in Yankton is a fun Saturday morning stop, and a nice place to find fresh produce to experiment with in the kitchen.

The little market is located right next to Yankton's famous Charlie's Pizza House. Diana Gunderson manages Charlie's, with help from her husband, Jon. They also have a Mission Hill farm where Jon raises cattle without growth hormone or antibiotics. Each Saturday they open the market at 9 a.m. to sell their beef along with with farm fresh eggs, locally grown pork, poultry and lamb. In the summer and early fall they also have produce from their large garden, and Diana makes honey, oatmeal and flaxseed breads. A cute little milk truck adds to the atmosphere - but you have to remember to bring your own milk jugs. 

Last weekend I purchased some beets on a whim. They were gorgeous, bright purplish red. I was pretty surprised when I peeled one and saw it was white on the inside. A google search told me it was a Chioggia beet -- even sweeter than a typical red beet, with the consistency of a potato. Intrigued, I decided to blend some ingredients into a sweet twist on a shepherd's pie. The result was both sweet and savory. It was also very filling, and perfect for a chilly fall day. 

Back to Charlie's Pizza -- they recently won an award from Food Network Magazine for having one of the 50 best pizzas in the country. The winner was the Festus, a spicy meatball and sauerkraut concoction. I think that Gundy's beef may be one of the reasons it won the honor. 

Gardener's Pie

2 pounds Chioggia beets
3 carrot sticks
1 medium onion
3 garlic cloves
1/2 cup roasted walnuts (bake in oven at 350 degrees for 10 minutes)
6 slices cooked bacon or pancetta, crumbled
5 ounce package of goat cheese (mine was 5.8 ounces)
1 baked pie crust

First, you need to roast the vegetables. Pre-heat the oven at 400 degrees. Peel beets and carrots with a vegetable peeler. Spray beets, carrots, and onion with olive oil, sprinkle with a bit of salt and wrap individually in tin foil. I also placed the three garlic cloves in with the onion. Place on a cookie sheet and in oven to roast for approximately one hour, or until you can easily pierce with a fork. Chioggia beets are a bit trickier to roast than their red cousins. They cook quicker - and will turn an ugly gray if overcooked. 

If your pie crust isn't already prepared, this would be a good time to begin your pie crust. And a good time to roast the walnuts, and cook the bacon. 

When vegetables are done, remove from oven and cut into very small pieces. Stir all vegetables together with the soft goat cheese. Place in pie crust and bake at 325 degrees for 20 minutes. Top with crumbled bacon and goat cheese crumbles. 

Comments

01:14 pm - Thu, September 15 2011
Laura said:
Yuuuuuuuuuum! That looks so good. That combo of beets, goat cheese and walnuts is magical. With bacon added, it must approach the realm of genius.
03:16 pm - Thu, September 15 2011
anonymous said:
Laura, I did throw in about every ingredient I've heard associated with beets before. But, this Chioggia variety is really quite different than regular red beets -- so it was really unique. They were like potatoes that are sweet (but not like actual sweet potatoes).
06:20 am - Fri, September 16 2011
Rebecca Johnson said:
This sounds awesome! I am not a big fan of bacon but I would be willing to give it a try for this.
06:40 am - Fri, September 16 2011
John Andrews said:
Doesn't bacon make everything better? Kinda like cheese? You might try turkey bacon. We use ground turkey, turkey pepperoni, turkey sausage... Tastes the same and much less fat.
09:39 am - Fri, September 16 2011
Heidi Marsh said:
Katie, I knew you were a fantastic cook, but creating your own recipes... genius!
03:46 pm - Fri, September 16 2011
Theresa Zimmerman said:
Katie,

I liked the "photo and recipe by Katie Hunhoff", can we assume the missing piece was the work of Katie Hunhoff as well? :) Love seeing this stuff on fb.

05:34 am - Wed, September 21 2011
Myrna Hunhoff said:
Katie,

Thanks for letting me be your taste tester! Of course I am a beet lover, but this recipe was awesome. I love it!!! I think it could be used as a main dish or a side dish!

Share your thoughts, post a comment to this story:

Your Name:
Your Email Address:  
Your Website:
Comment:  
2000 characters remaining
Captcha
Web Design by LVSYS