Allergy-Free Beet and Berry Christmas Tart

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A guilt-free tart with flavors reminiscent of traditional, Christmas dishes, this is an excellent alternative to fruit cake or Christmas mince pies. This recipe is free from dairy, soy, egg, wheat, gluten, refined sugar and nightshades (AIP/Autoimmune Protocol). Beets teamed with raspberries or strawberries give the tart its vibrant color and the added health benefits of being full of antioxidants, iron and folic acid. Make this tart ahead of time for a fuss-free Christmas dessert, and garnish with a little holly.

Further Food Nutritionist Commentary:

This is such a fun and creative dessert that demonstrates just how versatile beets can be. I love how this recipe embraces its deep color. Beets are rich in detoxifying compounds like antioxidants and betaine, which protect arteries against free radical damage, and also contain vitamins A, C, E, K, folate and manganese. Several studies have nodded to beets for lowering blood pressure. After a large serving of this pie, don’t be alarmed or worried if urine or stool becomes discolored. When purchasing beets, don’t discard the greens as they’re the most nutritious part of the vegetable! They can be cooked like spinach or Swiss chard. The cardamom adds a warming flavor that has been traditionally used in Ayurvedic cleansing to improve digestion. Take leftover cardamom and ginger and brew with black tea and a splash of non-dairy milk for a calming brew.

FYI: This recipe contains coconut, which is classified as a fruit even though the FDA labels it as a tree nut.

By Amanda Bontempo, MS, RD, CDN
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Allergy-Free Beet and Berry Christmas Tart

  • Prep Time: 30 mins
  • Cook Time: 15 mins (plus additional time for chilling)
  • Servings: 8

Ingredients

Base:

  1. 1 teaspoon ground cinnamon
  2. 1 teaspoon ground nutmeg
  3. 1 teaspoon powdered ginger
  4. 2 ½ cups shredded coconut
  5. 1 ½ cups dates (use medjool dates or soak regular dates in hot water for 20min to soften)

 

Filling:

  1. 1 small beet (boiled and peeled)
  2. 1 cup fresh or frozen red berries (if frozen, defrost before using)
  3. 1 cup coconut milk (divided)
  4. 2 teaspoons gelatin
  5. ½ cup water
  6. 1 teaspoon ground cinnamon
  7. 1 teaspoon ground cardamom
  8. 1 teaspoon ground nutmeg
  9. 1 teaspoon powdered ginger
  10. 3 tablespoons stevia (or other sweetener to taste)

Instructions

Base

  1. Combine all ingredients in the food processor in two batches. Pulse for two minutes, scrape the sides, then pulse again for two minutes.
  2. Place parchment paper in a cake tin, pour and press in the base mix, being careful to spread the mixture evenly to avoid cracks while cooking.
  3. Chill in the fridge for 15 minutes to harden.
  4. Cook at 360 degrees F for 15 minutes.
  5. Refrigerate again for an additional 15 minutes.

 

Filling

  1. Place water and gelatin in a saucepan and stir over low heat for approximately 10 minutes or until the gelatin becomes spongy.
  2. Place the beetroot and ½ cup coconut milk into the food processor and pulse for two minutes, then pour into a mixing bowl.
  3. Place the remaining coconut milk and berries into the food processor and pulse for two minutes.
  4. Add to beetroot mix and combine with all spices and desired sweetener. Add in the gelatin water and mix again.
  5. Pour this filling over the base. It will be liquid at this stage, so it must be put in the fridge for five hours minimum or overnight.
  6. Peel parchment paper gently away once set.

 

Suggested pairings:

Sprinkle with a little extra ginger and cardamom for that traditional Christmas taste. Garnish with holly.

 

Base Combine all ingredients in the food processor in two batches. Pulse for two minutes, scrape the sides, then pulse again for two minutes. Place parchment paper in a cake tin, pour and press in the base mix, being careful to spread the mixture evenly to avoid cracks while cooking. Chill in the fridge for 15 minutes to harden. Cook at 360 degrees F for 15 minutes. Refrigerate again for an additional 15 minutes.   Filling Place water and gelatin in a saucepan and stir over low heat for approximately 10 minutes or until the gelatin becomes spongy. Place the beetroot and ½ cup coconut milk into the food processor and pulse for two minutes, then pour into a mixing bowl. Place the remaining coconut milk and berries into the food processor and pulse for two minutes. Add to beetroot mix and combine with all spices and desired sweetener. Add in the gelatin water and mix again. Pour this filling over the base. It will be liquid at this stage, so it must be put in the fridge for five hours minimum or overnight. Peel parchment paper gently away once set.   Suggested pairings: Sprinkle with a little extra ginger and cardamom for that traditional Christmas taste. Garnish with holly.  

Nutrition Information

Per Serving: Calories: 222; Total Fat: 9g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 28mg; Potassium: 275mg; Carbohydrate: 35g; Fiber: 6g; Sugar: 23g; Protein: 3g

Nutrition Bonus: Iron: 7%

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