Garnet Pie

 2 Beets – medium
½ c. Dark corn syrup
3 Eggs
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Cloves – ground
1/4 tsp. Vinegar 1/2 tsp. Salt
1 tsp. Vanilla
2 T. Butter – softened
¾ c. Light brown sugar
1 t. Flour
1 c. Raisins
½ c. . Walnuts or mac nuts

Preheat oven to 400º and set the oven rack at the lowest position. Steam or roast trimmed beets until tender and let cool. Slice or coarsely chop the beets to equal 3/4 to 1 cup. Finely chop the beets in a food processor (do not puree). Remove the beets and add all the ingredients except the raisins and nuts to the processor work bowl. Blend completely, then add the raisins, nuts, and beets. Pulse 2 or 3 times, only until the raisins and nuts are incorporated into the mixture. Pour into chilled unbaked pie shell and bake on bottom rack at 400ºF for 10 minutes. Lower the oven temperature to 375ºF and bake 20 to 25 minutes longer until firm when gently shaken.

Beet Fritters

Wash and trim beets. Shred (medium). For every two cups shredded beets, mix with ½ c. soft bread crumbs, ¼ c. minced onion, ¼ t. ground ginger and one egg beaten. Season with salt and pepper. Heat 1/8” vegetable oil in skillet to medium. Using ¼ cup measure, place beets in pan and flatten slightly. Sauté about 4 minutes on each side. They should be crisp but not blackened.