I forgot to mention one thing. I agree with below posters that this recipe is a bit time consuming. I paced it out throughout my day. While the beets & potatoes roasted, I sauteed my spinach and set aside to cool. Once I had the beets & potatoes chilled, I started the crust and set it in the fridge. While the crust was chilling, I sliced the beets & potatoes and prepared the egg & cheese mixture. In my experience, there was no need to let my crust chill for the whole 30 minutes. I took it out after 20 minutes.
I didn't make the crust and used the microwave to soften the potatoes and beets. Then used a cast iron skillet which I warmed on the stove and finished cooking the eggs in the oven. This cut down the cook time significantly. I also added goat cheese. Yum! Turned out great!
This is a great dish, in both taste and appearance, my guests raved about it. It is, however VERY time consuming. I will definitely make it again, but not when time is an issue.
I used Pillsbury refrigerated dough in the box and regular beets and sweet potatoes and this was delicious - will make again!
This recipe is time consuming and may use every big bowl in your kitchen, but it's quite delicious and unusual and went over big as a first course to our Christmas dinner. It's a bit more ambitious than the recipes I usually tackle, and 45 minutes hands on time is totally unrealistic. I baked the beets and potatoes while I prepared the pastry for the crust, then let those two things cool off while I prepared the spinach mixture and the egg/cheese mixture. I was a little nervous about rolling out the dough and lining the pan with it, but it actually came together really easily and I had far less difficulty than I feared. Every subsequent step was relatively easy and a nice reward after the rest of it, and the thing baked up big and gorgeous, just as they say. The flavors of the golden beets, the beet greens and the gold potatoes complimented each other most gloriously, and everyone loved this torta. It's a lot of work, so make everything else simple, and you'll have a real treat.
I used red beets instead of golden and also substituted Muenster cheese and this dish very bland and bitter. I followed the recipe to a tee and it took almost three hours to make!! Needless to say, I won't be making it again.
Yummy crust and good texture. Very pretty as well. I substituted Swiss cheese because that's what I had on hand and added an extra egg. I also thought it needed salt. I think it would be good with any veggies you have on hand.