Beetroot, feta and tarragon pie

I went to my little green graces today

and I came back with a load of goodies,

including these gorgeous beet treats

that I'm going to turn into a delicious

vegetable and tagan pie. This is a pie

that went through several different

iterations before the final product. But

I started with butter in a pan, added a

chopped onion and some carrot that I

found in my fridge, and then went in

with that leak from the green grosses.

Give it a good stir together before

adding my chopped beetroot. Now, one

great thing about beetroo is you do not

need to peel it. The skin is really soft

to eat and it tastes delicious, too.

Then I added the corette and mushrooms

from the green grosses and some flour to

thicken. It was about this point that I

figured I would have to call it a

beetroo pie, not a vegetable pie, cuz

look at the color of it. So then I added

water and then salt, bay leaves and

pepper and just let that simmer for

about 45 minutes. Towards the end of the

cooking time, I added the beetroot

leaves. Um my bunch of beetroot came

with so many beautiful leaves and I

couldn't waste them. So I added those in

and a big bunch of turan nicely chopped.

Now, I made this into individual pies,

but of course, you could make it into

one big one. I remembered I had some

feta in the fridge, and I thought that

would be wonderful crumbled under the

pastry. I made my own pastry, but you

could equally use shop bought it. It

would probably turn out better than mine

did and look less rustic. But this pie

was totally delicious. It was full of

those earthy beetroot flavors. Sweet

with that salty feta and crumbly pastry.