While we eagerly await some of our favorite spring produce at farmers markets (look out for ramps, strawberries, and more within the coming weeks!), it’s not too late to embrace some of the cold-weather crops we’ve seen at markets this winter, like beets! Beets are a sweet, nutrient-dense, and versatile root vegetable that can be incorporated into any recipe. You can find beets from Ivy Creek Family Farm (North Asheville and Weaverville markets), Thatchmore Farm (North and West Asheville markets), and Highgate Farm (North, West, and River Arts District markets), among others.
This simple pizza recipe perfectly combines the flavors of beets, kale, and goat cheese to make this dish a future favorite! The beet pesto base of this pizza is what makes it so special. Start your homemade beet pesto by washing and scrubbing one medium sized beet, chopping into half-inch cubes, and wrap in a sheet of foil. Place the foil packet onto a baking sheet, and roast in the oven for about 50 minutes at 375 degrees. Allow the beets to cool, then add to a food processor or blender, along with three cloves of chopped garlic, half a cup of roasted walnuts, half a cup of grated parmesan cheese, have a cup of olive, two tablespoons of lemon juice, and salt to taste. Blend until the desired consistency is achieved. Roll one pound of pizza dough to your desired shape and thickness, then bake for 5 to 7 minutes at 415 degrees. Remove the crust from the oven, then spread the beet pesto over it. Add two cups of thinly sliced kale (or use the leftover beet greens!), one-and-a-half cups of grated mozzarella cheese, and two ounces of goat cheese. Bake for 20 to 25 minutes until crisp, then serve! You can find goat cheese for this recipe from Three Graces Dairy at Asheville City Market.
Before tossing the leafy greens that come with your beets, think about using these greens in your cooking this week! Beet greens share a similar flavor to kale, with the same amount of nutritional value, and less of the signature bitterness! Beet greens can be used in place of (or with) any commonly used leafy greens. Try sautéing beet greens by themselves, throw them into a stir fry, blend into smoothies, bake into chips, and more!
If you want your beets to last a little longer, try pickling them! Start making your pickled beets by scrubbing and trimming off the tops of eight medium-sized beets. Place in a Dutch oven or deep skillet, and add enough water to cover the beets. Bring to a boil, then reduce heat and simmer, covered, for 25 to 30 minutes until the beets are tender. Remove from the water, then peel and slice. Place the beets in a separate bowl and set aside. In a small saucepan, combine one cup of vinegar, half a cup of sugar, one and a half teaspoons each of whole cloves and whole allspice, and half a teaspoon of salt. Boil for five minutes, then pour the liquid over the beets. Refrigerate for at least an hour, and enjoy your pickled beets! Pickled beets can be served as their own side dish, or can be a great addition to any salads or charcuterie boards!
At farmers markets now you’ll also find carrots, turnips, radishes, apples, sweet potatoes, potatoes, and greens like lettuce, kale, spinach, broccoli, and bok choy. Markets are also stocked with a variety of meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide at appalachiangrown.org.