It’s alright to be a little skeptical about this recipe – even I was at first! A taste of this beet pesto will have you singing a different tune.

This past Saturday, the Cedar Cottage Food Network opened another mobile produce market location at South Vancouver Neighbourhood House. Lots of people came by to check out what was for sale and enjoy samples. We’ll be there on the 4th Saturday of every month from 2-4pm going forward.

Here is the recipe from our Tasting Kitchen, where we make recipes with featured vegetables for sale at the market. This week, the focus was on beets and kale. If you make it at home, let us know if you like it!

Pizza

1 12″ inch pizza crust (pita bread or tortilla wraps can make a quick substitute)
1 cup beet pesto (recipe below)
2 cups kale leaves, thinly sliced
1.5 cups mozzarella cheese, grated
2 oz. goat cheese

Prepare the beet pesto and the pizza dough. Preheat the oven to 415 degrees F. Dust flour or cornmeal on a baking sheet and press or roll dough to desired thickness. Bake the dough for 5-7 minutes with no toppings. Spread the pesto over the dough, add the kale leaves and the cheese (kale will cook down in the oven). Bake pizza for 20-25 minutes until crust is crisp. Allow to cool before serving.

Beet Pesto

1 cup red beets, chopped and roasted
3 cloves garlic, roughly chopped
1/2 cup walnuts, roasted
1/2 cup parmesan cheese, grated
1/2 cup olive oil
2 tablespoons lemon juice
salt to taste

Preheat the oven to 375 degrees F. Wash and scrub the beets, then pat dry. Chop into cubes and wrap the beets in foil. Place the foil packet on a baking sheet and roast for 50 minutes or until beets are soft and juicy. Cool completely.

Add all of the ingredients except the oil into a food processor or blender and pulse several times. Leaving your chosen appliance running, slowly add the olive oil until all ingredients combine. You may add a bit of water to get your desired consistency.