Beet & Walnut Pesto Pizza

Throughout college it seemed every event boasted free pizza, and by the time I graduated I was approximately 110% over it. To this day, I have pizza through work often enough that I rarely crave it on my own and when I do, I want it to be very non-traditional. We are fortunate enough to have a number of excellent pizza places offering some truly different varieties, and luckily one of those is a place that can seat 16 people for lunch with almost no notice.

Beet & Walnut Pesto Pizza {{Baking Bytes}}

My favorite pizza there, to date, is a lamb sausage and fig concoction that does my favorite sweet and savory situation without being overwhelming on either one. I’ve yet to recreate this largely because I want it to remain special enough to order out, and also because fig jam is not high on my list of things to try. Last summer they suddenly switched their menu, removing my go-to and forcing me into trying something new. (I know, woe is me.) Fortunately, however, one of their summer options inspired a new favorite combo.

Beet & Walnut Pesto Pizza {{Baking Bytes}}

Beet and walnut pesto lends a lovely color and a unique flavor in lieu of a traditional red sauce, and truly brings it up to the next level. I topped mine with additional beets (because why not), thinly sliced sausage, and toasted walnuts. Goat cheese and spinach make a perfect garnish to round out the flavors and add a pop of color to the finished meal.

Beet & Walnut Pesto {{Baking Bytes}}

Homemade pesto is shockingly easy and now that I have my own food processor (thanks, parents!) I will surely be making more of it this summer. This particular recipe is a wonderful fall or winter version, and a perfect accompaniment to unique sandwiches, quesadillas, and of course, pizzas. The beet flavor is not overly strong, with may appeal better to the more skeptical folks in the audience, but for the beet loves it means you get to top it with even more beets. Win-win for everyone.

Beet & Walnut Pesto Pizza {{Baking Bytes}}

I used a blood orange olive oil from Olivelle for my pesto, but you can substitute a standard one if needed. Considering adding just a smidge of extra lemon juice or orange extract to pump up the citrus level a little bit, but it’ll still be delicious (and pretty!)

Beet & Walnut Pesto {{Baking Bytes}}

I enjoyed the savory aspect of the sausage added here, but for a vegetarian option you could use salted nuts instead. Goat cheese adds a nice tang while the mozzarella offers the gooey cheesy experience we all know and love. Altogether, it’s a sweet and savory combination that is truly different than your average pizza.

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Beet & Walnut Pesto Pizza

Adapted from Honest Cooking
Makes about 2 cups

Ingredients

beet walnut pesto
1 rounded cup cooked beets1
1/2 cup walnuts
1/2 – 2/3 cup freshly grated parmesan
1 oz Blood Orange Olive Oil (or regular)
1 Tbsp lemon juice
1/2 tsp whole dried rosemary
1/4 tsp Vanilla Bean Sea Salt (or regular)

for the pizzas
4 personal-sized pizza crusts (or one regular)
1/2 cup beet walnut pesto
1 cup freshly grated mozzarella
1 medium beet, roasted and diced1
1-2 sausages, cooked and thinly sliced (optional)
1/4 cup walnuts, toasted and roughly chopped

1/2 cup baby spinach
4 oz goat cheese
fresh rosemary
freshly ground pepper

Directions

  1. Preheat over to 450 degrees (or as directed for your dough.)
  2. Add all pesto ingredients to a food processor and blend until all ingredients are combined. Adjust consistency with additional oil if desired.
  3. For the pizzas, spread crust evenly with pesto and top with half the mozzarella.
  4. Arrange beets, sausage, and toasted walnuts on the pizza, then top with remaining mozzarella.
  5. Bake as directed, minus about five minutes, or until crust is beginning to crisp and the mozzarella is melty.
  6. Sprinkle pizzas with goat cheese and rosemary, and arrange a few leaves of spinach across the top.
  7. Bake an additional 5 minutes or until goat cheese is warmed through and spinach is lightly wilted.
  8. Serve hot with freshly ground pepper and a glass of wine.

Notes

If you’re short on time or hate dyeing everything pink, there is no shame in using the pre-cooked variety! Our Costco carries them in packages of ~5 which is just perfect for a batch of pesto and a couple of pizzas.

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Beet & Feta Grilled Cheese

This sandwich is dedicated to Kathy, who is in many ways my opposite but has the best insights on the Ames food scene and is a huge fan of beets.

One of my favorite local stores is an oil and vinegar shop by the name of Olivelle. It’s a relatively recent discovery for me but has quickly grown into quite the collection of balsamic vinegars, infused oils, and spice blends. I’ve featured some of their products before, mostly as salad dressings, but they are amazing on basically everything from breakfast to dessert.

Olivelle also does really fun cooking demonstrations where you watch four different courses being made and then get to enjoy eating them. It’s both delightful and delicious and makes for a fantastic girls’ night out. At my most recent attendance, there was a roasted beet salad with a blood orange fig dressing that kind of blew my mind. It was the perfect blend of savory and sweet and a truly great winter salad that I look forward to crafting next season (or maybe this one, if winter continues at its current velocity).

Beet & Feta Grilled Cheese {{Baking Bytes}}

Inspired by the flavor combination, this week’s grilled cheese is highly non-traditional and equally delicious: roasted beets and feta, with an optional (but supremely recommended!) blood orange fig drizzle.

Although I really enjoy roasted beets, I’d somehow never purchased them before this adventure. One of the great things about running this blog is the incentive to step outside my box, and this was no exception to a quality outcome. Like sweet potatoes, beets take a while to roast but you could certainly do it ahead of time and reheat them a bit right before making the sandwich. It’s both a great way to use up leftovers from salad or breakfast hash and worth it to make them specifically for this meal, I promise. The beet and feta filling is not gooey like a traditional grilled cheese, but has a totally new flavor profile that really classes up the final result. It reminds me a bit of last year’s Boursin and veggie version in that it doesn’t stick together very well but is completely worth the slightly messier experience.

Beet & Feta Grilled Cheese {{Baking Bytes}}

Naturally sweet, the beets lend a harmony of sweet and savory that is balanced nicely by the Feta cheese (I also think chèvre would work splendidly), and complimented by my favorite sourdough bread. The denser bread contrasts nicely with the softened filling and the drizzle of blood orange balsamic dressing is the perfect addition to really up the wow factor. Delightful as an entrée or cut up for an appetizer, it was a win with four out of four taste testers and a really fun way to add a twist to an otherwise commonplace meal.

Beet & Feta Grilled Cheese {{Baking Bytes}}

As an added bonus, the bright color of beets and balsamic drizzle give a professional presentation to the plate – great for parties! (Especially on a snazzy rectangular plate.)

Beet & Feta Grilled Cheese
Makes one sandwich

Ingredients

1 beet, peeled and diced into 1/4″ pieces (or smaller)
1/2 Tbsp olive oil
salt and pepper, to taste

1/4 cup feta (or chèvre), crumbled
2 slices sourdough bread
olive oil or butter

Blood Orange Vinegar Dressing
1 Tbsp Olivelle Blood Orange Olive Oil
1 Tbsp Olivelle Harvest Fig Balsamic Vinegar

Directions

  1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or coat with olive oil.
  2. In a small bowl, combine beet, oil, salt, and pepper and stir until evenly coated.
  3. Spread onto prepared pan and roast 20-30 minutes, or until fork tender.
  4. When the beets are nearly done, heat a small amount of oil or butter in a lidded nonstick frying pan over medium-low heat.
  5. In (the same) small bowl, gently stir together 1/4 cup roasted beets (you’ll probably have leftovers) with feta cheese.
  6. Place bread side-by-side in the pan and top one slice with beet and feta mixture. Cover with lid and cook until bread is golden and cheese is warmed through, about 5 minutes.
  7. Meanwhile, whisk together Blood Orange Olive Oil and Fig Balsamic Vinegar until completely combined.
  8. Top beets with the other slice of bread (cooked side out) and remove sandwich to plate.
  9. Slice in half and (somewhat) optionally drizzle with blood orange fig dressing.
  10. Enjoy immediately!