Bring the water to lukewarm temperature and use a blender to puree the beet.
Preheat the oven to 200°C (conventional) and combine the flour, salt, lukewarm water, and oil in a bowl that seals tightly (IKEA ones work great!) and mix by shaking the closed bowl back and forth and up and down.
After 2–3 minutes (it’s hard work! :D, don’t give up!), knead the dough, divide it into two portions, and roll it out.
Place it on the baking sheet and trim off the excess. Remember to line the baking sheet with parchment paper.
Let’s lay out the ingredients: the prosciutto, the thinly sliced cheese, the beet, and the Parmesan.
Roll out the remaining dough and seal the edges tightly as shown in the pictures.
Make a few small cuts on the top of the cake, bake for 30 minutes, and the cake is ready!
Finally, the PURPLE recipe has been revealed: the savory beet cake!
If you, too, aren’t too fond of the strong flavor of beets, then I recommend you try this recipe; as always, my recipes are very quick to prepare.
Here’s a reminder of the link to the MANI – Culture for Children event taking place in Rome on Wednesday, May 17!
By the way, the base for this savory pie can also be used with other fillings!