I had a hard time naming this creation. It’s not quite a tart, not quite a galette, and almost a pizza. Pizza has a soft spot in my heart…so let’s call it a pizza. Continuing in the spirit of my pesto post earlier this week, this recipe takes a look at another way we can make the most out of our produce purchases. Beets and beet greens were just meant to be together. It’s a perfect pairing straight from the garden. Beet greens are great raw, or cooked. Make a salad, saute them with a shallot and bacon. Or, try them on a pizza.
I love root vegetables, but I think beets may be my favorite. They are absolutely gorgeous. Their richly colored flesh looks like a jewel to me. When you roast them they caramelize and take on a very nice nutty flavor. The sprinkling of balsamic vinegar in the recipe helps out with the caramelizing process, as well as adding a bit of tang to enhance the natural sweetness in the beets. The parsnips are a perfect co-star hear. They become caramelized as well when roasted and the process brings out the best in their flavor. The tarragon infused ricotta, just really knocked this out of the park for me.
This little treat was pretty darn healthy for how wonderfully tasty it was. Meals like this are my favorite kind to prepare – they’re secretly healthy. Not in your face, everything is a substitution healthy, but subtle. Phyllo is ofen brushed with butter between every layer, but to lighten this recipe up, I opted for cooking spray. The spray added a mere 20 calories, where butter (mmmm yum butter) would have added about 400, assuming you need 1/2 tablespoon per layer to brush on. Simple swaps can make a big difference.
Recipe serves 2
|Calories: 305 – Carbs: 27 – Fat: 14g – Protein: 18g – Sugar: 6g – Fiber: 3g|
- 1 small beet, about 1/2 cup (peeled and sliced very thin)
- 1 small parsnip (peeled and sliced very thin)
- 1/2 shallot (sliced thin)
- 1 and 1/2 cup beet greens (wide chiffonade)
- 8 sheets phyllo dough (defrosted overnight in the fridge)
- 1/4 cup part skim ricotta
- 2 teaspoons fresh tarragon (mince)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
I knew I wanted ricotta for this recipe, but forgot to buy some when I went to the market. I was too lazy to walk 1 block to buy some….so I made it from scratch. Too lazy to walk 200 paces….not to lazy to make homemade cheese. I confuse myself sometimes.
- Arrange beets and parsnips on a baking sheet prepared with cooking spray. Lightly drizzle with oil, vinegar, salt and pepper
- Broil for 5-7 minutes or until veggies are tender-crisp with golden edges
- Fill your sink or a large bowl with cool water for washing the beet greens. They often come quite dirty, so submerging them completely in water allows all the sandy bits to sink to the bottom
- Dry greens in a salad spinner (or by hand with a towel like me, if you’re spinnerless)
- Pre-heat oven to 350 degrees F
- Unwrap phyllo dough and immediately cover with plastic and a damp cloth. It dries out VERY quickly, and needs to be covered at all times.
- Line a baking sheet with parchment paper or silpat. Place one sheet of dough on the baking sheet and spray with cooking spray. Lay another on directly on top, evenly stacked, and spray with top with oil again. Repeat until all 8 layers have been used.
- Using kitchen shears, cut dough stack down the middle to create 2 evenly sized pizzas.
- Gently fold up the edges to create a “crust” and bake for 10 minutes at 350 F
- Fold chopped tarragon into ricotta and season with salt and pepper
- Top par cooked phyllo with ricotta, beet greens, shallots, parsnips and beets.
- Bake for an additional 5-7 minutes to wilt beet greens and brown the pastry