Beet Puree (needed for pizza and bread)
Wash, trim and peel three medium sized beets. Dice them, and roast them on a baking sheet for 40 minutes at 400 degrees. Cool and puree in a food processor or blender. Makes about 1 cup.
Beet Pesto and Goat Cheese Pizza
1 lb gluten-free pizza dough
1 cup beet pesto
2 cups kale leaves, shredded
1 ½ cups mozzarella cheese, grated
2 ounces goat cheese
1 cup red beets, chopped and roasted
3 cloves garlic, chopped
½ cup walnuts, roasted
½ cup Parmesan cheese, grated
½ cup olive oil
2 tablespoons lemon juice
Salt to taste
Preheat the oven to 375 degrees F.
Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place it on a sheet of foil. Wrap the chopped beet in foil, making a foil packet. Place the packet on a baking sheet. Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out. Allow beets to cool completely. Add all ingredients except for the oil to a food processor or blender and pulse several times. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.
Prepare the beet pesto and the pizza dough. Preheat the oven to 415 degrees F. Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness. Bake the dough for 5 to 7 minutes with no toppings. Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozarella. Note: the kale will cook down in the oven. Bake pizza for 20 to 25 minutes or to desired crisp. Allow pizza to cool 5 minutes before serving.
3 tbsp. Olive oil
2 tsp. Sea salt
Preheat oven to 375 degrees. Slice beets thinly with a mandolin or sharp knife. In a bowl, mix beets with olive oil and salt. Spread beets in an even layer on a baking sheet and bake for 15-20 or until slightly browned.
Beet Cream Cheese Bread
1 ¼ cups all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 tsp salt
1 cup roasted beet puree
2/3 cup milk
½ stick of unsalted butter, melted and cooled
For Cream Cheese Swirl
1 8 oz package of cream cheese, room temperature
3 tbsp all-purpose flour
1 ½ tbsp fresh, chopped dill or 1 ½ tsp dried dill
Pinch of salt
Preheat oven to 350 degrees and spray a 9×5 loaf pan. In a large bowl, mix together the all-purpose flour, whole wheat flour, baking powder and salt. In a medium bowl, whisk together the beat puree with eggs, milk and melted butter. Add this mixture into the flour mixture until just incorporated. For the cream cheese swirl, combine cream cheese, egg, flour, dill and salt into a small bowl. Stir or beat until smooth. Put about 2/3 of the beet bread batter into the pan and spread to the edges (mixture will be tacky). And the cream cheese mixture over top, and swirl in some with a butter knife. Add the rest of the beet bread batter, and swirl again. Smooth out the top, and bake for 50 minutes, until a toothpick or butter knife comes out clean. Cool before serving.