I am lonely for the harvest season. I find comfort in some of my favorite vegetables. And beets are no exception. If you are new to my blog you may not know how fond I am of this lovely root. I joke with some of my farm friends that beets are my spirit vegetable. They really are magical…..
Taylor and I made beetza for the very first time 3 years ago. The idea to use pureed beets as a pizza sauce came to us on a particularly hot day on the farm. We have been enjoying this creation almost weekly ever since that day!
Today seemed like the perfect day to make beetza for lunch. We spent the afternoon on a family snowshoe up at Mt. Hood and came home starving.
The trail was beautiful.
I even planned ahead and made homemade pizza dough. By the time we got back from our snowshoe the dough had risen and was ready for the oven. All I had to do was quickly whip up a batch of beet sauce and then we were set. Lunch is served.
1 ball of pizza dough
1 tbs extra virgin olive oil
4 medium-sized purple beets, quartered and steamed until fork tender
1/2 cup of goat cheese, crumbled
1/3 cup parmesan cheese
2-3 cups curly kale,stems removed and torn into bite sized pieces
a handful of crushed walnuts
salt and pepper to taste
Preheat the oven to 425.
Once your beets are done steaming strain them. Place them in a food processor with the olive oil, a dash of salt and pepper, and about 1 tbs of the goat cheese (the rest will be used for crumbling on pizza) puree beets until they are a nice and smooth consistency.
Roll out your pizza dough. spread beet sauce evenly over the dough. Sprinkle on goat cheese. Layer kale, parmesan cheese, and a drizzle of olive oil over everything. Place in the oven and bake for 10-12 minutes. During the 2 minutes of baking time remove the pizza and sprinkle on walnut pieces. Place back in the oven for the remainder of the cooking time. Enjoy! You can also find my recipe for Beetza at Taste and Tell.
Do any of you have a spirit vegetable? One you could not live without?