You babes are going to go CRAZY over this recipe. I mean BEET PESTO, come on. I personally have never had beet pesto before and I have never heard of it either, so I am hoping neither have you.
But I have been seeing beet hummus all over and a handful of other beet recipes all over Instagram and at random restaurants. Everything that beets touch just look gorgeous. The color is unreal. I knew I had to make something bright and standout to showcase these gems.
Insert Beet Pesto. So I guess you can say all of the other gorgeous beet recipe surfacing motivated me to join the fun and make something stand out and give beets a unique twist. And I am more than excited about the results.
Grilled Arugula & Goat Cheese Pizza with Beet Pesto. Now I know what you are thinking. Pesto? Made out of beets? Just go with me here. I combined the standard pesto ingredients: walnuts, pine nuts, garlic, avocado oil and lemon together. I omitted the greens to really maximize the coloring of the beets, and instead we are topping this pizza off with some fresh green baby arugula.
Also in case you didn’t know, I am OBSESSED with arugula, almost every time I eat pizza it has arugula on it. And almost every single day I eat it. I love arugula in salads, my zoodles, eggs, pizza, you name it. I love organicgirl’s baby arugula (and all of their greens basically) and used it for this pizza recipe. Also organicgirl is currently partnering with Love Beets for summer social campaign called Good Clean Summer Love. You have probably seen some of the drool worthy recipes surfacing on social media from some of my fellow bloggers. Why are we all partnering together? Because we want YOU to share your favorite summer moments with the hashtag #goodcleansummerlove. And if you do, you will be entered to win a year’s supply of organicgirl (salads & dressing) AND Love Beets. I mean, hello that is amazing.
Another reason why I truly love working with brands like organicgirl and Love Beets. Because they motivate us all to eat better and cleaner. Besides summer is by far one of the best seasons for fresh product with farmer’s markets and all the delicious fruits and vegetables.
This Grilled Arugula & Goat Cheese Pizza is perfect for summer since no oven is even needed. I grilled mine on a grill pan in my apartment and didn’t have to even turn on my oven on (winning). Maybe even try it on an actual grill. Also this beet pesto will take you less than 5 minutes to make. But make sure you have cooked beets ready. Love Beets sells both cooked and raw beets, so make sure to buy the cooked ones for the pesto so you don’t have to roast them yourself.
You can also get creative with the toppings on this pizza. I personally love goat cheese and arugula but you can also add other veggies, chicken, or anything!
Finally if you do make this recipe, don’t forget to share it with me on social media. The possibilities with this beet pesto are endless from pizza to pasta to using as a dip. Feel free to get creative with it. You babes are going to LOVE this!
[bctt tweet=”Grilled Arugula & Goat Cheese Pesto with BEET Pesto!” username=”rachLmansfield”]Print
Grilled Arugula & Goat Cheese Pizza with Beet Pesto
- Yield: 1 pizza 1x
- Category: vegan-friendly, gluten free-friendly
- Cuisine: lunch, dinner, pizza
- Beet Pesto:
- 4 beets, cooked (I used Love Beets cooked beets, if you don’t have cooked beets, slice raw beets and roast in oven for about 50 minutes)
- 1/3 cup avocado oil
- 3 garlic cloves
- 1.5 cups raw walnuts
- 1/4 cup raw pine nuts
- Juice from 1/2 lemon
- Pizza crust of choice (I used flatbreads from Whole Foods)
- Arugula (I used organicgirl)
- Creamy goat cheese (use plant-based if dairy-free)
- Balsamic drizzle
- First begin making beet pesto by combining all ingredients into food processor
- Pulse until creamy, I did it on and off for about 2 minutes
- Scoop all pesto out and put into tupperware and set aside
- Heat grill pan on medium-high heat (you can also do this in oven if you prefer but instructions will be different)
- Smear a lay of beet pesto over pizza crust (as much as you’d like)
- Add goat cheese (again, as much as you’d like)
- Place on grill and heat for about 5-7 minutes or until crust is toasted
- Finally top with arugula and balsamic drizzle, slice and enjoy!
- *Leftover pesto will stay good in fridge for 5-7 days OR freezer for a couple months*
Thank you organicgirl & Love Beets for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!