Directions

1. Preheat oven to 400 degrees F.
2. For crust, pulse flour together with pine nuts and salt in the bowl of your KitchenAid® Food Processor until finely ground and evenly incorporated. Add butter cubes and pulse until it forms pea-sized crumbles. Add egg and egg yolk (reserve remaining egg white for later) and pulse 3 to 4 more times until evenly moistened. If necessary, add up to 1 tablespoon of cold water until crumbs stick together when pinched between your fingers. Turn crumbs out onto a piece of plastic wrap, and knead once or twice until crumbs form a ball. Flatten slightly into a disc and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
3. Trim the stem end of the beet and rub all over with olive oil. Loosely wrap beet in aluminum foil, cut side down, gathering foil around the neck of the beet. Roast for 40 to 45 minutes until fork tender. Remove from oven at let cool about 10 minutes. When beet is cool enough to handle, rub between two paper towels; the skin should slide off easily. Slice and cut into a 1/4-inch dice.