top of page

Roasted Beets


1 bunch beets

2 Tbsp oil

Salt & pepper to taste


Preheat oven to 375 degrees F.

Wash and remove tops & bottoms of beets.  Cut beets in half and toss with oil, salt & pepper.

Place beets in greased baking dish or foil pack and cook covered for about 1 hour or until beets are tender.

When beets have cooled slightly, rub the beets with a paper towel to remove the skins.

Serve as is, or add to any recipes with roasted beets.

Beet-za (Beet Pizza)


1-2 beets, very thinly sliced

3 Tbsp oil

4-5 cloves garlic (you can also used 5 chopped garlic scapes)

1/4 red onion, thinly sliced

2 Tbsp honey

Feta or goat cheese and 


Salt & pepper to taste

Pizza crust (If not making my own pizza crust, I really enjoy Solo Italia pre-made crusts!)


Preheat oven to 400 degrees F.

Scrub beets and slice as thinly as possible (you can also use roasted beets (see recipe above) if you prefer softer beets).

Crush garlic cloves and mix with oil.  Brush garlic & oil on pizza crust.  If using garlic scapes, brush oil only on the crust and then sprinkle with chopped scapes).

Top pizza crust with sliced beets and onions.  Warm up honey until it is runny and drizzle honey over beets & onions.  Add cheese and season with salt & pepper as desired.

Bake for about 10 minutes or until cheese is melty and beets are slightly browned on the edges.

Beet Greens, Baby Beets & Garlic Scape Pasta


1 bunch beet greens & baby beets

4 garlic scapes, chopped

1 bunch onion greens, chopped

!/2 cup toasted pecans, chopped

1 Tbsp oil

Salt & pepper to taste

Pasta of your choice

Parmesan cheese to taste, shredded


Wash & chops beet greens including stems & baby beetroot (no need to peel or remove roots from beetroot).

Cook pasta according to package directions.

Meanwhile, heat pan to medium heat.  Add oil.  Once oil is heated add chopped greens, baby beets, garlic scapes and salt & pepper.   Cook for about 5 minutes, stirring occasionally.

Toss cooked & drained pasta with the cooked vegetables, pecans, and onion greens.  Top with Parmesan cheese, or other cheese of your choice.



bottom of page