However you do your crust (dough from scratch to using store bought naan), you can make really tasty pizzas using beets. All of the beets. Not just their roots. Beets and Swiss chard are actually the same species (Beta vulgaris). While Swiss chard varieties have been selected for optimum greens production, the greens on top of beets are just as tasty. The stems are also tender, especially if finely chopped. When you get a beautiful bunch of beets with their greens attached, use it all!
In the photo I have Root to Leaf Beet Pizza – Three Ways:
Beet Roots: Roast them and slice them into rounds. Start with a basil pesto base for the pizza. Finely chop a bit of fresh mint and sprinkle it over the pesto. Add some melty cheese. Mozzarella is fine, but don’t be afraid to use a more flavorful variety. The more flavorful, the less you need. Add the beet slices on top, along with some crumbled feta cheese.
Beet Stems: Arrange the stems like a bunch of sticks and then dice them up into quarter inch long pieces. Dice up a shallot and mince a couple cloves of garlic while you are at it. Sauté some good Italian sausage. Depending on the fat content of the sausage, you may have to add some olive oil. When the sausage is cooked and its fat has rendered, add the beet stems, shallots and garlic to the pan. Sauté another four or 5 minutes. Spread this mixture over the surface of your pie, and top with some tasty, melty, grated cheese.
Beet Greens: Pair these with mushrooms. Start by tossing the mushrooms with just a bit of soy sauce and roasted sesame oil. If you use just a bit, you won’t be able to pick out their flavors. The mushrooms will just taste more mushroomy. Brown the mushrooms in a hot skillet. No extra oil is necessary. The mushrooms should be in a single layer, without overlapping. Work in batches if you need to. A minute or two per side should be enough to provide some browning. Make a neat pile of the beet leaves, and slice them into strips. Add some olive oil and minced garlic to the skillet, and then the beet greens with a pinch of salt. Sauté them just until they are all wilted. Spread the beet greens with the garlicy oil on the base of the pie. Add the mushrooms and finish with a nice, melty, delicious, grated cheese.
