We’re totally loving this Balsamic Veggie Flatbread Pizza!

Alright kids, listen up. I know a few of you are the type to run streaking through my blog with some anti-beet campaign of yours or carry on like my husband who dramatically flails and shrieks: “Nooooooo, Jenny, NO!” (pilots are tres dramatic) None of that, children! Behave yourselves!

After all, beets have feelings too! They were once a living, breathing entity. That is, of course, until I tossed mine in the oven and roasted it into submission.

Bad rap aside, beets are fabulous for you and this beetza is legendary: the sweetness from the tomatoes and balsamic glaze, the creaminess from the salty feta and the peppery bite of baby arugula will make you forget your’re scarfing a pizza covered in beets. Factor in the fragrant herbed garlic and the underlying sweetness of those earthy beets and well… yum! So stick that on your fork and eat it!

Seriously though, give beets a chance.

Balsamic Veggie Flatbread Pizza

5 from 2 votes Print Balsamic Veggie Flatbread Pizza We're totally loving this Balsamic Veggie Flatbread Pizza! Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 1 serving Calories 810 kcal Author Jenn Laughlin - Peas and Crayons Ingredients 1 beet (leaves and stem removed)

1 tsp minced garlic (mix in 1/8 tsp salt to the garlic)

2 TBSP extra virgin olive oil

1/8-1/4 tsp dried parsley

a pinch of oregano

1 garlic naan flatbread or fluffy pita bread

1/3 cup crumbled feta or goat cheese

1/2 cup baby arugula

2-3 thin slices heirloom tomato (quartered)

1 tsp sweet balsamic glaze Instructions 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! Recipe Notes Cook time includes the beet boiling/roasting times; but feel free to cook/prep your beets at the beginning of the week and enjoy them on super speedy flatbread pizzas and fresh salads all week long! Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy! Nutrition Facts Balsamic Veggie Flatbread Pizza Amount Per Serving Calories 810 Calories from Fat 441 % Daily Value* Fat 49g 75% Saturated Fat 13g 81% Cholesterol 54mg 18% Sodium 1474mg 64% Potassium 376mg 11% Carbohydrates 74g 25% Fiber 5g 21% Sugar 14g 16% Protein 19g 38% Vitamin A 704IU 14% Vitamin C 11mg 13% Calcium 354mg 35% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.

easy stove-top beets:

1. Place the beets in a large pot and cover with water. Bring the water to a boil, reduce to a simmer, and cover. Cook the beets until they are soft when pierced with a fork, about 40 minutes for large beets. Set a timer and catch up on some emails… or a book… or even that sink full of dishes, since there is no need to babysit the beets.

2. Drain and, while the beets are still warm, remove the ends and skin. They are so easy to peel that all you’ll need is a fork! Slide it over the curves of the beet to nix the skin. This takes only a minute or two and requires so. little. effort. You can use a knife as well, if you prefer, just resist the urge to fling juice all over the place and analyze the splatter a la Dexter.

3. Slice into thin discs and then into quarters and set aside, or sweeten the deal by grabbing a cup of juice! Bring your favorite juice to a boil and add in the sliced beets until frothy and bubbly. Just a few minutes should do! Orange juice, cherry juice, and pomegranate juice will all infuse the beets with fruity sweetness. This is my favorite method in the history of ever.

oven-roasted beets:

Heat oven to 400 degrees F. Wrap each beet loosely in aluminum foil and drizzle with a little olive oil before closing it off. Depending on size, prepare to roast for 50-70 minutes. Check around the 40-50 minute mark, beets will be done once they’re easily pierced with a fork. Remove skin via the same method as the boiled beets and, if you’d like, you can use the fruit-bath technique on these as well!

For either method, store any leftover beets in an airtight container for around 4-5 days.

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.

This Balsamic Veggie Flatbread Pizza is quick, easy and delicious!

Though there’s nothing quick about the actual beet cooking process itself, roasting or boiling your bunch-o-beets in advance (I do mine the same day you buy them!) 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.

hungry for more?

If you get a chance to try this veggie flatbread pizza, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!