(Recipe submitted by Tanita, an EverGreen Farm CSA member)
If anyone has kids that are readers, a really memorable way to have a party at your house using beets is to make Deeper 'n Ever Pie, a dish described in mouthwatering terms in the "Redwall" series. My kids absolutely love this! Here is the recipe I usually use:
Mole's Favourite Turnip and Tater Deeper'n'Ever Beetroot Pie
4 large potatoes, peeled, cut in quarters, cooked and mashed.
2 small turnips, peeled, cut in chunks, cooked and mashed.
2 beets, boil whole in their skins until tender, cool, peel and slice thinly.
1 large onion, sliced and sauteed in butter.
1 cup (or more) of cheese, grated.
Make a crust for a covered pie. Roll out bottom crust and fit into pie plate. (9x9) Put half of the cheese over the bottom crust. Mix potatoes and turnips together and add 1 Tablespoon butter and � cup of milk. Put half of this into the pie crust. Mix all the beets and onions together and put on top of the potato and turnip mixture. Then put rest of potato and turnip mix on and rest of cheese. Put the top crust on with an attractive edging and slits so steam can escape. Bake at 375 for 35-40 minutes until crust is browned.
(I can't find a clarification on the amount of milk used in this recipe. See "?" above. I recommend using just a little at a time to achieve the desired consistency.)