- 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
- ⅛-1/4 tsp dried parsley
- a pinch of oregano
- 1 garlic naan flatbread or your favorite pizza crust
- ⅔ cup crumbled feta or goat cheese
- ½ cup baby arugula
- 3 thin slices heirloom tomato, quartered
- 1 TBSP balsamic reduction or glaze
- 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. See post below for both techniques.
- 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.
- Dig in!
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: