No matter which way you look at it, beets are a remarkable root vegetable. They’re as show stopping as they are delicious. Beets are also extremely versatile and highly accessible. They’re packed with essential vitamins, minerals, and plant compounds, some of which even have medicinal properties. Over the next month, recipe creator and beet lover Christiann Koepke will be sharing with us a few of the many ways you can use beets. To start, roasted beet pizza!
This roasted beet pizza recipe is a fresh spin on the classic margarita. More days in life should include pizza! So, why not make it easy and healthy, with just 6 ingredients. Tip: swap the ricotta for your preferred dairy-free cheese (if you’d like). You can make your favorite homemade crust or, to save time, pick up a gluten-free option, like Manini’s (maninis.com). Lastly, feel free to roast extra beets while you’re at it. Use as much as you want on the pizza, and then pair the rest with a salad (up next in this series!).
Ricotta, Roasted Beet and Thyme Pizza
For the pizza
- 1 premade pizza crust
- 1 bunch fresh beets peeled, stems removed, quartered
- 1 cup fresh ricotta
- 1 small red onion, thinly sliced
- 4 sprigs fresh thyme leaves
- Roasted beet purée, recipe below
- Olive oil
- Sea salt
For the purée
- 1 small beet peeled, stems removed, quartered
- ½ cup filtered water
For the purée
- Preheat oven to 425°F. Rinse beet(s). Cut off each end. Peel and quarter.
- Place on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle very lightly with sea salt.
- Place in the oven and roast for 25-30 minutes, or until soft when pierced with a fork. Remove and allow it to cool to room temperature.
- Add cooled, roasted beet to a small blender. Add water. Purée until smooth.
- Store in an airtight, glass jar in the refrigerator for up to 1 week.
For the pizza
- Begin by pre-cooking your pizza crust of choice by following instructions on the package. Alternatively, you can make your own homemade crust. Note: before placing it in the oven, brush the crust with a light layer of olive oil and bake part way or just until barely starting to brown. Remove from the oven and set aside.
- Prepare all other ingredients.
- Using a pastry brush, spread a touch more olive oil on the partially baked crust. Next, brush on a layer of beet purée.
- Top with onions, ricotta, and beets. Finish with thyme and sprinkle with sea salt.
- Place back in the oven at 425°F and heat until the crust is lightly browned and cheese is bubbly.
- Remove from the oven, place on a cutting board, slice, and serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
We hope this recipe inspires you to explore this incredible root vegetable this summer!