Within the last couple of years, farmers markets have been popping up in every little corner of the US. It’s the idea of buying fresh and local food that appeals to people. The vegetables you get are guaranteed to be fresh and give you a boost of almost every vitamin that a vegetable can give you. Also, the vegetables aren’t grown in large mass production fields so you know you are getting quality vegetables. I am lucky to have a farmer’s market down the street from me that comes weekly, providing quality vegetables from my region. There are so many stands with practically every vegetable that is in season. Not only can I find vegetables, I can grab my weekly fix of bread and pastries, get a tub of homemade hummus and salad dressing and much more such as honey, jam, cheese and freshly made donuts. Even though the brutal winter weather attacked the east coast this past week, I still found a few vendors bundled up with their wide array of vegetables. I picked up some leeks, golden and red beets, cabbage and carrots. Why am I telling you all of this? Because eating fresh ingredients is a big part of my life and I’ve decided to share a new recipe every couple of weeks featuring ingredients that you can be found at your local market. So look out on Fridays (or sign up below with your email for automatic updates) to begin your grocery list for the market on Saturday and/or Sunday so that you can try the recipe provided. With the introduction out of the way, let’s focus on the recipe: Beet Pizza. Beets are power food but in their plain, natural state they don’t seem (or taste) that great…personally. Thus, I am always intrigued to see what will vamp them up. This past summer while I was visiting family in France, I made a beet puree and for lunch, my grandma and I would enjoy a beet tartine: slices of baguette topped with beet puree and fresh goat cheese. Since my return, I went back to the mental state, pre-beet tartine, to not liking beets. But that was destined to charge. Looking on pinterest, I found some great recipes. One definitely captured my attention so within a couple of days, I found myself devouring another beet tartine or call it pizza again! The recipe takes a new twist on beets and on pizzas. Beets are considered a summer vegetable but they are abundant in the winter as well. They are great for roasting and bring a warm comfort to your meal. So when you go to the market this weekend, make sure you pick up a bunch of beets.
Farmers Market List (depending on your location, ingredients may vary): Beets, Kale/Arugula, Goat Cheese, Honey
- 3 medium red beets, roasted
- 1/2 cup raw walnuts, plus more to top
- 1/4 cup olive oil
- 2 tsp red wine vinegar
- 2 tsp balsamic vinegar
- 8 oz pizza dough
- 2 large handfuls kale, chopped, may be replaced with arugula
- 4 oz fresh goat cheese
- 1 tbsp honey or balsamic vinegar, if you want
Directions: Preheat your oven and pizza stone, if you have one, to 400F. In a blender or food processor, pulse the beets and walnuts until they become chopped. Add olive oil and both vinegars. Blend until they form a puree. You may want to add more oil if you are having trouble pureeing it. On a floured piece of parchment paper, roll out your dough to any shape you desire. Spread your beet puree over and place in the oven. Bake for 5-8 minutes, depending on how soft you like your dough. Remove pizza from oven and add kale and cheese. Place back in the oven for another 2 minutes or until cheese becomes soft and starts to melt. To serve, chop your remaining walnuts. Sprinkle over the pizza. Drizzle some honey if you like it or simply a few drops of olive oil. Otherwise, add balsamic vinegar. Serve warm.