preheat oven to 425 F.
Combine beets and carrots in large bowl.
Fry onions until translucent.
Add onions and cheese to beet mixture.
Pour into pie crust.
Bake covered for 15 minutes at 425.
Lower oven to 350 F and bake uncovered for 40 minutes more.
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|Serving Size: 1 Serving (1152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 115 (18%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 17mg||5 %|
|Sodium 482.8mg||17 %|
|Potassium 1870.8mg||49 %|
|Total Carbohydrate 117.8g||35 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 97.4g|
|Protein 17.1g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 624
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