Beetza! Garlicky Flatbread Pizza with Beets, Balsamic and Feta.
Alright kids, forgive me while talk down to you for a second here. I know a few of you are the type to run streaking through my blog with some anti-beet campaign of yours or carry on like my husband who dramatically flails and shrieks: "They taste like Afghanistan, Jenny, NO!" (pilots are tres dramatic) None of that, children! Behave yourselves!
After all, beets have feelings too! They were once a living, breathing entity. That is, of course, until I tossed mine in the oven and roasted it into submission.
Bad rap aside, beets are fabulous for you and this beetza is legendary: the sweetness from the tomatoes and balsamic glaze, the creaminess from the salty feta and the peppery bite of baby arugula will make you forget your're scarfing a pizza covered in beets. Factor in the fragrant herbed garlic and the underlying sweetness of those earthy beets and well... yum. There. I said it. YUM! So stick that on your fork and eat it!
Beetza! Garlicky Flatbread Pizza with Beets, Balsamic & Feta (serves one, because I didn't want to share)
ingredients: 1 large or 2 small beets, leaves and stem removed 1 tsp minced smashed garlic with a pinch of salt added 2 TBSP extra virgin olive oil 1/8-1/4 tsp dried parsley a pinch of oregano 1 garlic naan flatbread or your favorite pizza crust 2/3 cup crumbled feta or goat cheese 1/2 cup baby arugula 3 thin slices heirloom tomato, quartered 1 TBSP balsamic reduction or glaze
instructions: Grab your beet (or beets if you're cooking a few to nosh on throughout the week!) and get cooking! I'll post my two favorite cooking methods and let you decide which you use! Roasting is great if you're head over heels for roasted veggies and boiling is perfect for a hot summer day where you don't want to heat the kitchen to sauna-like proportions.
easy stove-top beets: 1. Place the beets in a large pot and cover with water. Bring the water to a boil, reduce to a simmer, and cover. Cook the beets until they are soft when pierced with a fork, about 40 minutes for large beets. Set a timer and catch up on some emails... or a book... or even that sink full of dishes, since there is no need to babysit the beets.
2. Drain and, while the beets are still warm, remove the ends and skin. They are so easy to peel that all you'll need is a fork! Slide it over the curves of the beet to nix the skin. This takes only a minute or two and requires so. little. effort. You can use a knife as well, if you prefer, just resist the urge to fling juice all over the place and analyze the splatter a la Dexter.
3. Slice into thin discs and then into quarters and set aside, or sweeten the deal by grabbing a cup of juice! Bring your favorite juice to a boil and add in the sliced beets until frothy and bubbly. Just a few minutes should do! Orange juice, cherry juice, and pomegranate juice will all infuse the beets with fruity sweetness. This is my favorite method in the history of ever.
oven-roasted beets: Heat oven to 400 degrees F. Wrap each beet loosely in aluminum foil and drizzle with a little olive oil before closing it off. Depending on size, prepare to roast for 50-70 minutes. Check around the 40-50 minute mark, beets will be done once they're easily pierced with a fork. Remove skin via the same method as the boiled beets and, if you'd like, you can use the fruit-bath technique on these as well!
For either method, store any leftover beets in an airtight container for around 4-5 days.
ready to get your beetza on? While your beets are roasting in the oven or boiling away on the stove, make your garlic spread. Combine minced and smashed garlic with a pinch of salt, olive oil, oregano, and parsley. Whisk and let it sit so the herbs and garlic infuse into the olive oil. This also makes a stellar dip for crusty baguettes.
Preheat your oven or toaster oven to 350 degrees F and spread the garlicky herbed olive oil on your naan before you attempt to drink the entire bowl.
ingredients: 1 large or 2 small beets, leaves and stem removed 1 tsp minced smashed garlic with a pinch of salt added 2 TBSP extra virgin olive oil 1/8-1/4 tsp dried parsley a pinch of oregano 1 garlic naan flatbread or your favorite pizza crust 2/3 cup crumbled feta or goat cheese 1/2 cup baby arugula 3 thin slices heirloom tomato, quartered 1 TBSP balsamic reduction or glaze
instructions: Grab your beet (or beets if you're cooking a few to nosh on throughout the week!) and get cooking! I'll post my two favorite cooking methods and let you decide which you use! Roasting is great if you're head over heels for roasted veggies and boiling is perfect for a hot summer day where you don't want to heat the kitchen to sauna-like proportions.
easy stove-top beets: 1. Place the beets in a large pot and cover with water. Bring the water to a boil, reduce to a simmer, and cover. Cook the beets until they are soft when pierced with a fork, about 40 minutes for large beets. Set a timer and catch up on some emails... or a book... or even that sink full of dishes, since there is no need to babysit the beets.
2. Drain and, while the beets are still warm, remove the ends and skin. They are so easy to peel that all you'll need is a fork! Slide it over the curves of the beet to nix the skin. This takes only a minute or two and requires so. little. effort. You can use a knife as well, if you prefer, just resist the urge to fling juice all over the place and analyze the splatter a la Dexter.
3. Slice into thin discs and then into quarters and set aside, or sweeten the deal by grabbing a cup of juice! Bring your favorite juice to a boil and add in the sliced beets until frothy and bubbly. Just a few minutes should do! Orange juice, cherry juice, and pomegranate juice will all infuse the beets with fruity sweetness. This is my favorite method in the history of ever.
oven-roasted beets: Heat oven to 400 degrees F. Wrap each beet loosely in aluminum foil and drizzle with a little olive oil before closing it off. Depending on size, prepare to roast for 50-70 minutes. Check around the 40-50 minute mark, beets will be done once they're easily pierced with a fork. Remove skin via the same method as the boiled beets and, if you'd like, you can use the fruit-bath technique on these as well!
For either method, store any leftover beets in an airtight container for around 4-5 days.
ready to get your beetza on? While your beets are roasting in the oven or boiling away on the stove, make your garlic spread. Combine minced and smashed garlic with a pinch of salt, olive oil, oregano, and parsley. Whisk and let it sit so the herbs and garlic infuse into the olive oil. This also makes a stellar dip for crusty baguettes.
Preheat your oven or toaster oven to 350 degrees F and spread the garlicky herbed olive oil on your naan before you attempt to drink the entire bowl.
Top with half the feta or goat cheese and add your beets and half of the sliced tomatoes. Bake for about 15 minutes, directly on the rack, until the crust is golden and crisp. Top with arugula and remaining tomato and feta and drizzle with a hearty tablespoon or so of sweet balsamic reduction.
You can find shelf-stable reduced balsamic glaze in your local grocery store next to the olive oils and vinegar or make your own with your favorite balsamic. I always have a bottle in my fridge and my pantry because I'm often pressed for time and there are great quality versions available! Hello convenience!
Where were we? Oh yes! The beetza! You may now introduce it to your face.
so... how was it? Quick, easy and delicious! Haha well, there's nothing quick about the actual beet cooking process itself but roasting or boiling your bunch-o-beets the day you bring them home will give you instant access to yummy sliced beets for the next few days to add to salads, puree into soup, slap on sandwiches, and to veg up your pizza! Plus they basically cook themselves so you have the glorious option to set a timer and peace out.
I went a little photo crazy with this one, didn't I? Lo siento. It was just so flipping pretty! Let me make it up to you by offering you a slice:
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