Dishing Up the Dirt


December 6, 2012

IMG_1159What can I say? It’s been way too long………

IMG_1158I 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…..

Photo1 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?

Leave a Reply

9 thoughts on “beetza

  1. Judy Brummond says:

    That is probably the most appealing-looking pizza I have ever seen! (And I too am a beet fan.)

  2. Ceci says:

    Farm fresh green beans! Roasted with red peppers, fresh garlic, olive oil & sea salt are my spirit vegetable. Your beetza looks amazing! and Mt Hood is beautiful with snow on it’s lanes.

  3. Love beets and I’ve never seen anything like this – looks fabulous!

  4. Shannon says:

    I’ve made this pizza twice now and it’s fabulous; my new fav! Thanks for the creative recipe. Keep the yummy beet ideas coming!

    1. Andrea says:

      yay! so happy you like it! it is one of our all-time favorite pizzas!

  5. Liz says:

    Wow! That pizza was fantastic, easy to make and so delicious. I added caramelised onions on top of the beetz. Yummy!

  6. Alyssa says:

    What did you use for your pizza dough? Looks delicious and can’t wait to try it!

  7. Alyssa says:

    This turned out AWESOME! I could have eaten the beetza sauce with a spoon! Definitely making this again and soon! What did you use for a crust?

  8. James D Beaumont says:

    mine is celery. If there was only one vegetable…

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