White Chocolate and Yogurt Pie with Beetroot Pastry

White Chocolate Pie with Beetroot Pastry

I really do love beetroot. With purple-stained hands I love to make risottos, salads and definitely bake. Beetroot goes so well with chocolate (see here: beetroot truffles, beetroot cake, beetroot cupcakes), but this time I thought I’d try a slightly different recipe.

Adding the fresh purple vegetable to pastry made this wonderfully luminous pie. Instead of the usual beetroot/chocolate pairing I’ve made this one with white chocolate to enhance the vibrancy of the pastry. And the best surprise is that this is actually quite healthy. I used 0% fat Greek yogurt instead of the usual cream so this is a rather virtuous recipe.

White Chocolate and Yogurt Pie with Beetroot Pastry
For the beetroot pastry:
  • 100g raw beetroot, peeled (approx 1 small beet)
  • 225g (1¾ cups) plain flour
  • 115g (1 stick) cold unsalted butter, cut into cubes
  • 40g ( ⅓ cup) icing sugar
  • pinch of salt
  • A few tablespoons of very cold water
For the filling:
  • 200g (7oz) white chocolate, broken into pieces
  • 500g (2 cups) Greek yogurt
  • 3 teaspoons vanilla extract
  • 4 tablespoons powdered icing sugar
  • 3 teaspoons arrowroot (or corn starch)
For the pastry:
  1. Whiz the beetroot in a food processor until fine. Set aside in a bowl.
  2. In the food processor, pulse the flour, butter, icing sugar and salt until they resemble fine breadcrumbs. Add the beetroot and pulse to combine. Add the cold water, a tablespoon at a time until the dough comes together in a ball. Don't get it too wet.
  3. Roll the dough out on a lightly floured surface and then line the greased pie dish with the pastry. Gently press it into the flutes and trim the edges by rolling the rolling pin over the edge. Prick the bottom with a fork and refrigerate the pastry case for at least half an hour.
  4. Preheat the oven to 180C/350F and line the bottom of the pastry case with parchment and cover the base with baking beans (or uncooked rice). Bake for 12 minutes then remove the beans and parchment and cook for another 7 minutes or until just starting to turn golden. Allow to cool.
For the filling:
  1. Melt the white chocolate and allow to cool slightly.
  2. Sift the icing sugar and arrowroot into the yogurt and vanilla and beat together. Add the chocolate and then stir into the mixture.
  3. Pour into the cooled pastry shell and refrigerate for a few hours or overnight to firm up. Serve cold with finely grated white chocolate on top to decorate.

White Chocolate Pie with Beetroot Pastry

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  1. says

    What a delicious pie – I love the creative use of the beetroot for the crust and it creates a wonderful contrast with the bright, white filling! Being mostly guilt-free doesn’t hurt πŸ˜‰

  2. Kate Veggie Desserts says

    Thanks! It was meant to be a milk choc filling, but after seeing how bright the pastry was I just had to make it white.

  3. Kate Veggie Desserts says

    Hi Jeannie,
    I made a beetroot vanilla cake the other day and the colour faded completely. I tried it a few times with both raw beet and cooked beet, but neither worked. I’m trying to figure out scientifically what causes this and I’ll post about it. This pastry really keeps its colour, though if you want something bright!

  4. jenny paulin says

    oh my word i am loving the pretty pinky purple pastry! i have some beetroot in my fridge i may have to think of something i could make using beetroot pastry myself! this is such a good idea and i would love to taste it to see what it tastes like. i have used beetroot in cakes with chocolate and in savoury quiches but this is somnething else . very impressed
    thank you for linking up x

  5. says

    wow what a pretty looking pie! Who would have thought you could use beetroot in pastry! I’ve used it in chocolate cakes but never pastry.
    Thanks for joining in with GBBO!

  6. Kate Veggie Desserts says

    Glad you like it, Jenny! It is so amazing looking that I’m definitely going to make it again and perhaps use it for a savoury quiche. It doesn’t taste like beetroot so would work with anything.

  7. says

    Gorgeous as always, I am really intrigued!
    I wish I could eat sweet baked goods…my acupunturist forbide me :(
    Even though beetroot is really good for me, maybe it could counterbalance πŸ˜€
    Have a lovely evening smart girl :)

  8. Kate Veggie Desserts says

    Hi Mummymakescakes. In this recipe arrowroot thickens, just like cornflour/cornstarch. You could substitute it with cornflour if that is what you have. I tend to use arrowroot in uncooked recipes and cornflour in cooked, but I’m sure the substitution would be fine.

  9. says

    Hi there! My name is Jessica, and I run a food blog called Floptimism. Every week, I write a Weekend Wrap-Up where I share some of my favorite blog posts, recipes, and articles from the past week. I absolutely fell in love with this pie – I just think it’s so creative – and wanted to let you know that I featured it this week. If you’re interested, I’ve left the link below. Thank you for such a wonderful recipe, and I hope you have a great rest of your weekend!



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