Lately my meal planning is all over the place. One week I have each meal meticulously planned, down to the last ingredient, and then the next week I am haphazardly planning meals in my mind as I wander through the produce section of the grocery store.
As much as I hate those weeks when I’m not as well-planned, sometimes they result in happy surprises. I picked up these beets at the grocery store thinking I’d make beet burgers last week. Of course, when you are at the grocery store without a list, there is bound to be something you forget. I forgot buns.
We could eat beet burgers without buns, but I’m not going to lie, I like my burgers on a nice, big bun. Instead, I scoured the kitchen to see what else I could create with the beets. This phyllo pie was the result and it was a very happy surprise.
Beets and goat cheese come together to create a creamy filling that is delicious between layers of light phyllo dough. If you like beets, you will love this pie.
I realize that I just posted about eating more intact grains and phyllo dough most certainly does not qualify. Please remember that I didn’t say I never eat any refined grains. I just try to make the bulk of my whole grain intake come from intact whole grains.
The best part about this recipe is that it uses the whole beet, including the greens. I threw them in the mix, hoping Tim wouldn’t complain, but he didn’t even notice they were there.
So you are getting the ultimate nutrition of the beet root and its greens, which are high in vitamin C, vitamin A, iron, calcium, magnesium, fiber, and folic acid. With that bright red color you know they are loaded with antioxidants. Anytime I get that much nutrition in a tasty package, I’m happy. Dig in.Print
Despite the list of ingredients that looks long, this beauty came together rather quickly. The flaky phyllo dough was a perfect compliment to the creamy beet mixture. Maybe I should not meal plan a little more often.