8 inch unbaked pie crust
4 c. peeled, diced beets (4-5 med. beets)
2 tbsp. bread crumbs
2 tbsp. butter, melted
2 tbsp. currants
3 egg yolks, beaten
1 tbsp. brown sugar
1/4 tsp. cinnamon
1/4 lb. mild cheese (i.e., Monterey Jack Emmenthaler), grated
1 1/2 tsp. finely minced fresh ginger

Bake pie shell at 450 degrees for 10 minutes. Let cool. In a bowl combine beets with remaining ingredients and mix well. Place filling in pie shell. Cover tightly with aluminum foil. Bake at 375 degrees about 1 1/2 hours or until beets are tender and can be easily pierced with a fork.

Serve warm as a side dish for dinner or an entree at lunch.

Serves 4-6.