Hard to believe seasonal cooking would include fresh veg.
But no word of a lie, these beets hail from Bradford, Ontario. They’ve been cellared since their harvest in the fall and have maintained all their beet-y goodness.
I’m in the midst of a beet kick. I’ve got a big ass bag to work my way through and there are only so many beet-infused salads one woman can handle.
And as I’ve always said, “If it doesn’t work on pizza, it’s crap”.
Or I just made that up. But I’m thinking it will be my new food philosophy because, right?!
I’ve recently been playing around with pizza yeast which requires no rise time (or proofing as the pros call it) and a short 4 minutes of very cathartic kneading. I’ve had good success subbing some of the all purpose flour with whole wheat (up to half) and adding a couple of tablespoons of wheat bran or ground flax seed with excellent success. The recipe and instructions are on the back of the yeast package if you would like to try it out yourself.
You can also give our recipe for homemade dough a whirl. A pre-made crust or dough will work just fine and dandy though.
This particular one is infused with ground flax. An excellent source of dietary fibre and plant based omega 3 fatty acids. Yay for nutrition facts!
I’ve used reduced fat goat cheese here because unlike lower fat cow’s milk cheeses I find this cheese still has good flavour and texture.
Once you’ve got all your ducks in a row, this is a cinch to put together.
And it sure is purdy.
Enjoy,
Erin
Kale, Beet and Goat Cheese Pizza
Serves | 6 |
Prep time | 45 minutes |
Cook time | 10 minutes |
Total time | 55 minutes |
Ingredients
- 2 Small beets
- 1 tablespoon white vinegar or lemon juice
- 1 tablespoon canola oil
- 1 Large clove garlic (minced)
- 1 bunch kale (washed, stemmed and cut into ½ inch ribbons)
- 12 " pizza crust
- 140g package goat cheese
- 2 teaspoons good quality balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon good quality extra virgin olive oil
- salt and fresh ground black pepper to taste
Note
Boiling the beets in vinegar preserves their colour and prevents excessive bleeding when sliced.
Feel free to use frozen kale for this recipe. Rather than steam it with a closed lid, sauté it with the garlic to allow the extra liquid to evaporate.
Directions
1. | In a small saucepan, cover beets with cold water. Add vinegar or lemon juice. Bring to a boil and then simmer for 40 minutes. To microwave, pierce beets with a sharp knife in a few different spots, put in a covered microwave safe dish with 2 tbsp water and heat on high for 7-9 minutes. Run beets under cold water until cool enough to handle. Remove stem and bottom ends and slice into ⅛" rounds, no need to remove the skins. If you wish to remove them, wear rubber gloves to protect your hands from staining. |
2. | Meanwhile, preheat oven to 500F. Heat canola oil in a large saucepan over medium heat. Add garlic and sauté for 2 minutes until softened. Add chopped kale, stir and cover, steaming the kale with the moisture left over on the leaves from washing. If your kale is dry, add 2 tbsp water to the pot before covering. Steam for 3 minutes, remove lid, add salt and pepper and set aside. |
3. | Top the pizza crust with kale, followed by sliced beets and goat cheese. Drizzle evenly with balsamic vinegar. Cook pizza for 10-12 minutes until crust has browned |
4. | Drizzle with olive oil and add additional s&p to taste. |
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