Easy vegan pie with beetroot, fresh spinach and walnuts

Author: Julia


Beetroots and spinach have a nice and earthy taste, that always reminds me of early spring. Maybe because spinach is a traditional dish, that is being served Thursdays before Eastern (at least in Germany and in Austria). Or because it is one of the first fresh, regional veggies after months of cabbage and carrots.

beetroot pie

For this superquick pie I decided to combine a simple crust with steamed veggies and some walnuts I got from the farmers market. And if you wonder: My flatmate Mathieu and me really had coffee with the pie. Since I am fasting, lunch is the first meal of the day for me and I always like to add some breakfast flavour!


  • one
  • betroot
  • two cloves of
  • garlic
  • one
  • onion
  • 200g of
  • spinach
  • handful of
  • walnuts
  • salt, pepper, oil
  • chapati dough


beetroot piePrepare the chapati dough, flatten it out with a rolling pin and line a pan with the dough. Cut onion and garlic into small pieces and fry hem for three minutes. Peel the beetroot and cut it into small cubes. Add it to the pan and fry everything for another two minutes. Wash the spinach and cut it into stripes. Since spinach usually shrinks a lot, you don’t need to be too careful while cutting it. Add the spinach to the mix and fry it for another two minutes. Add walnuts and season the veggies with salt and pepper.  Pour the veggies over the crust and bake them for around 25 minutes at 180 degrees celsius. Let the pie chill for at least 20 minutes before serving and decorate it with nuts and some fresh herbs (basil, sage, whatever you got at home)! Enjoy!beetroot pie

About me

I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.