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From Beets to Berries On Summer Break

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From beets to berries basil mix
summer berries and basil

Summer Beets and Berries are great mixed with basil.

We are just one week into summer and I am ready for a vacation. Not the travel kind, but the blog writing kind. This grief stuff takes a bit of a toll on a person and “write” now I just need happy thoughts. So, I know you won’t mind if, for just a little while, all we do is talk about good food and recipes. Ha–I bet you are raising your hands in the air yelling,  “Yipee!” From beets to berries let’s go.

fresh picked beets
fresh picked beets
Ingredients for roasted beet sandwich.

If this idea tickles your fancy or you’re just more curious check out the full recipe here:

Roasted Beet Sandwich With Smashed Avocado & Feta

1 avocado, pitted, peeled

2 teaspoons fresh lime juice

2 tablespoons plain Greek yogurt (I use 0% fat)

1 tablespoon chopped fresh dill or I teaspoon dried

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 slices whole grain, toasted

4 beets, roasted, peeled, sliced

2 slices good quality plain feta cheese

In a bowl, combine avocado and lime juice; smash with a fork leaving the avocado a bit chunky. Add yogurt, dill, salt and pepper; blend well. Spread a generous portion of smashed avocado mixture over 1 side of each bread slice. Layer two bread slices with beets and feta, breaking the feta up a bit. Cover with other bread slices, avocado side down. Makes 2 sandwiches.

Roasted Beet Sandwich
Roasted Beet Sandwich

In addition to the beets I am picking berries. Lots of berries. In fact, me and the birds are plucking 3 different kinds. The purple bird poop (yuck) all over the yard would indicate the birds prefer the mulberries over the strawberries and the “raspberry shortcake” brazel berries (thank goodness).  It has been such a delight to gather, raspberries, strawberries and mulberries and work them into different recipes. This one is perfect for the 4th of July.

Chocolate Vinegar, Berry & Basil Pie
Chocolate Vinegar, Berry & Basil Pie a la mode

Red, white and blue food. It’s what we do this time of year. It is the reason I grow borage. The borage plant has edible blue flowers that taste like cucumbers. They are the perfect garnish for that potato salad we all make with the red, white and blue potatoes, but sorry I went off on this borage tangent instead of talking about this pie.

From beets to berries unbaked lattice pie.

This pie is oddly delicious. I say “oddly” because the pie contains dark chocolate vinegar, fresh basil and black pepper. It is sweet and savory and well, oddly delicious. The dark chocolate vinegar is imported for Bella Gusta of West Hartford, CT  by the Veronica Foods Company of Oakland, CA. It was a gift from my sister in law, Erin. She handed it to me saying, “I know if anyone can figure out what to do with this, you can.” I like her confidence. And if you are interested check out: www.bellagustaoils.com

Chocolate Vinegar, Berry & Basil Pie.

Just one tip on baking berry pies (I have learned the hard way). Berry pies have to come to a bubbling frenzy before they are fully cooked and the thickening agent is able to gel the fruit. That way when you cut into the pie all the juice doesn’t go running all over the plate and then down your shirt. So forget the baking time because every batch of fruit is different and just watch for that bubbling happiness. You are welcome!

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berry pie

Chocolate Vinegar 3x Berry Pie


  • Author: Inspired by Butter and Scotch Bakery in Brooklyn
  • Total Time: 1 hour 25 minutes
  • Yield: serves 8
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Description

This is a most unusual but delicious berry pie incorporating a touch of chocolate vinegar.


Ingredients

Scale

Pastry for 2 crust lattice pie

2 pounds of fresh berries (I used 1 pound of halved strawberries, ¾ pound mulberries and 1 pint of raspberries)

3 tablespoons chocolate vinegar

8 basil leaves, shredded (use Thai basil if you have it)

¾ cup sugar

¼ cup cornstarch

½ teaspoon ground black pepper

pinch of salt

 

Heat oven to 425F. Roll out half your pastry into a 12-inch circle and fit into a 9-inch pie plate leaving the dough that overhangs the pie plate in place. In large bowl, toss the berries with the vinegar and basil. Mix the sugar, cornstarch, black pepper and salt; sprinkle over the berries and toss again. Spoon into prepared pie crust. Roll out remaining dough into a 15-inch x 11-inch rectangle. Using a pizza wheel and a ruler, cut 1-inch strips and form the lattice top.  Trim the excess lattice ends. Fold the bottom crust up and over the lattice strips and crimp. Place the pie on a baking sheet. Bake for 25 minutes or until lattice is golden brown. Reduce the heat to 375F. Continue baking for 40 minutes or until juices are bubbling. Cool completely. Serves 8.

 

 

 

 

 


Instructions

  1. Heat oven to 425F.
  2. Roll out half your pastry into a 12-inch circle and fit into a 9-inch pie plate leaving the dough that overhangs the pie plate in place.
  3. In large bowl, toss the berries with the vinegar and basil.
  4. Mix the sugar, cornstarch, black pepper and salt; sprinkle over the berries and toss again. Spoon into prepared pie crust.
  5. Roll out remaining dough into a 15-inch x 11-inch rectangle. Using a pizza wheel and a ruler, cut 1-inch strips and form the lattice top.  Trim the excess lattice ends. Fold the bottom crust up and over the lattice strips and crimp.
  6. Place the pie on a baking sheet. Bake for 25 minutes or until lattice is golden brown.
  7. Reduce the heat to 375F. Continue baking for 40 minutes or until juices are bubbling.
  8. Cool completely. 
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: dessert
  • Method: baking

Keywords: pie, vinegar, berries, lattice crust

Did you make this recipe?

Share a photo and tag me @goodgriefcook — I can’t wait to see what you’ve made!

Reader Interactions

Comments

  1. Danielle

    June 28, 2014 at 8:00 pm

    Sounds incredible and also sounds like your sister in law knows you well. The most creative chef I know figures you would make something completely delectable out of dark chocolate vinegar! I will have to try for myself. The beet sandwich looks to die for, too, by the way. It’s summer – have happy thoughts. You’re allowed 🙂 and I enjoy hearing any of your thoughts -good, bad, or otherwise!

    Reply
    • lisakeys64

      June 28, 2014 at 8:20 pm

      Your visits here always make me happy!

      Reply
  2. Lou M

    June 29, 2014 at 11:26 am

    Great pictures. Not sure a beet sandwich is for me though, lol.

    Can I suggest your next blog post be about your winning bacon recipe and trip to Vegas?! Now that’s a sandwich I can work with. 🙂

    Reply
    • lisakeys64

      July 5, 2014 at 10:58 am

      You might be surprised how good it is

      Reply
  3. Betsy

    June 29, 2014 at 10:36 pm

    Our beets are just about to come-in….can’t wait to try the sandwich! mmmmmm
    xoxo

    Reply
    • lisakeys64

      July 1, 2014 at 12:20 pm

      the sandwich is a spin-off of my favorite salad from Carol Peck’s Good News Cafe in Woodbury, CT. When you are in Washington, CT you might enjoy her restaurant (if you haven’t already)

      Reply

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