Sweet and Savory Beet Galette

Preheat the oven to 375ºF.

Peel the beets and carrots and cut them into bite-sized pieces. Place them in a bowl and drizzle them with the olive oil. Toss to coat. Spread the pieces on a baking sheet and bake at 375ºF for 45 minutes, until the beets and carrots are tender but not mushy.

Toast the sliced almonds in a saute pan over medium heat until golden brown. Stir them constantly so they do not burn. When done, remove from heat and set aside.

For the balsamic reduction:
In a small pot over medium heat, combine the balsamic and honey. Bring to a boil. Reduce heat and simmer while stirring constantly for about 10 minutes, until the liquid is reduced to about 1/2 of its original volume and has thickened. Remove from heat. Mix in the lemon and orange zest.

Roll out the pie crust until it is about 12 inches in diameter. Place it on a baking sheet.

Core, then cut the apple into bite-sized pieces.

In a bowl mix the apple pieces, toasted almonds, and roasted vegetables with the balsamic reduction. Sprinkle lightly with allspice if desired.

Pile the filling in the middle of the pie dough. Spread it out evenly, leaving a 1 1/2-inch border of dough around the edge. Fold the border of dough up towards the center and around the vegetable mixture (leaving some of the center exposed – see photo). Seal all of the folds and cracks, using water to ensure the dough sticks to itself.

Bake at the temperature given by your pie crust recipe until the crust is done. Enjoy warm.