In my last post I told you how much I’ve disliked beets in the past. I thought I’d given them a fair chance too; I’ve tried them every few years to see if something changed but thus far, I’ve really had no taste for them. It’s disappointing because they are packed with nutrients – fiber, vitamin C, folate, potassium, magnesium, iron, and manganese. But just because I’m studying nutrition, doesn’t mean I have to like everything that’s good for you! I also despise brussel sprouts in case you wanted to know.

So, as you can imagine, I was less than thrilled when I received a large bag of fresh beets in my first CSA share. I thought about giving them away, but I had promised myself that I would try to cook everything I received at least once. Thus, the recipe search began.

I was looking for something that I could bring to a potluck cocktail/appetizer party that I was attending  – I know, it’s risky to try something I have never made before (with ingredients I’ve never used either), but I’m always up for an adventure. After inquiring with a few fellow food lovers and some help from my lovely roommate, Allison, I had settled on making this Roasted Beet and Potato Salad. But then I remembered that I had been strictly instructed not to bring any “Friedman Snacks” to the party (aka raw vegetables or something extra healthy). Ok, I thought, I’ll make it into a pizza!

And that’s what I did. I was short on time so used a frozen Whole Foods wheat flatbread/pizza crust – always great to have on hand for a quick meal (thanks Katie for pointing me to this crust!).

I roasted the beets, according to the directions on the salad recipe. Instead of using the fingerling potatoes, I used the potatoes I received in my CSA. I sliced them thin then brushed them with a little olive oil and lavender salt from one of my favorite SF Ferry Building Farmers Market stands (you can also order online and they make rosemary salt, thyme salt, and heirloom tomato salt, along with many other fantastic products).

I baked them at 425F for about 30 minutes (until just a little crispy on the outside)

I brushed the pizza crust with some olive oil and rubbed a little garlic on it. I topped it with chopped garlic, the potatoes, sliced beets, spinach and crumbled blue cheese.

Before baking

After baking for about 15 minutes on 350.

Ok maybe it was kind of a “Friedman Snack,” but it was a crowd pleaser!

As I took my first bite I half expected to hate it. But, I was pleasantly surprised; the beets were slightly sweet and the potatoes and blue cheese cut some of the earthy flavor. I actually enjoyed it and even went back for seconds! I’m not sure if my taste buds have changed or if it was freshness and quality of the beets (and the ones I’ve had before weren’t as good) – I suspect a little bit of both. I have to say, I don’t think I will rush out to buy beets on a regular basis, but they really weren’t so bad. They were certainly the first beets I’ve had that didn’t remind me of feet!

- your (no-longer beet hating) food and fitness friend