Beetroot: A Colourful Palate

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At Bauldry Botanicals we grow our own beetroot and it truly is something you can grow in any space whether it be a window box or larger plot. Directly after the last frost, you can sow successionally between March and July, 7 weeks for smaller or 12 for larger roots. You have the opportunity to enjoy beetroot into October, perfect for those cooler moments.

Beetroot promotes good bacteria, improving gut health and allowing your body to fight disease and infection more effectively. If like me you struggle a little with you skin, beetroot is rich in Vitamin C making it great for assisting with acne. Filled with antioxidants and great for a natural detox cleanse.

If like us, you tend to reach for comfort food as well as the thick jumpers, here is a heathy switch for a forever favourite treat, Pizza! Perfectly enjoyed solo or shared with the ones you love. Plus you can make the bases in bulk and pop them in the freezer for a quick midweek surprise.

If you need a little pick me up, why not try this healthy vegan pizza recipe.

healthy colourful and vegan meal inspiration using beetroot and edible flowers for pizza

Ingredients

FOR THE BASE

1 cup of warm water
2 teaspoons of yeast
500g of plain flour
1 teaspoon of salt
2 teaspoons of honey (or agave for vegan)
3 medium beetroots (or 4 smaller)

FOR THE SAUCE:

1 beetroot
handful of tomatoes
salt and pepper to season

FOR THE TOPPING:

8 asparagus spears - 2 each
16 tomatoes - 4 each
2 handfuls of salad leaves
Mushrooms - we used oyster and shiitake
a few herbs of choice - we used fennel and dill seeds, basil and lemon balm
a little chopped chilli

FOR THE SIDE DISH:

salad leaves - we’ve grown a mix including red amaranth, pink sorrel and rocket
stalks and leaves from the beetroot
edible flowers - we used dahlias and borage
1 large sweet potato per person

Instructions or Guidelines

Pull up your beetroots! If like us, you grow a combination of colours and perhaps didn't label as well as you could have. Traditional red beetroots will produce a pinker pizza base, whilst our Chioggia and Golden beetroot create a more muted tone.
Wash and cut off the leaves, keeping a few cm’s of stalk at the head and any roots. Cook until tender on a medium heat as not to burn the outside and ensure an even cook. Set aside to cool - remove skin and quarter.
Either by hand or with an electric assistant, blend the beetroots to create a puree. Don’t wash it just yet - you’ll need it again in a moment!
In a mixing bowl combine the yeast and warm water together. Stirring until the two form a cream coloured cloudy liquid.
Add the salt and honey to the liquid. Stir to dissolve.
Slowly add the sifted flour to the liquid, stirring continuously.
Add the pureed beetroot to the mix and combine together to produce a dough consistency. If your mixture is a little sticky add more flour.

Knead the dough for around 5-10 minutes until it is smooth and elastic. Create a ball and place into a clean bowl - large enough for the dough ball to double in size.
Cover the bowl with a plastic free compostable cling film and set aside in a warm area for around 2 hours. Once doubled, this mix can be stored in the fridge for around 48 hours if needed.

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Whilst the base is proving we recommend creating the sauce recipe and storing in the fridge. Only make the quantity you need now.

Blend a handful of tomatoes and 1 beetroot. A splash of olive oil with a little bit of salt and pepper to taste. You can also add garlic, herbs, chilli or any other flavours you enjoy.
When 2 hours have passed, remove the increased dough and begin kneading into a continuous elastic consistency.
Turn on the oven to 180C / 350F / Gas mark 4.
Weigh the total amount and divide by 4 - or 2 for large sharing pizzas, more for mini pizzas. When cooking the size only increases slightly, so the size you create is a good indication of your finished base.
Flour you preparation surface, ensuring the area is clean and clear.
You could use a rolling pin but we prefer a slightly more rustic look. Opting for hand created and flattened with the fingers.
On a flat baking tray, brush olive oil onto parchment paper. With a spatular, carefully place the beetroot pizza base onto the tray.
Cook for 15 minutes. The base will be cooked again when the toppings have been added so don't worry if it feels a little soft.
Remove from the hot trays and allow to cool. At this stage the bases can be frozen for later.

pink beetroot pizza toping inspiration for vegan healthy dinner inspiration including herbs and mushrooms

Whilst it is cooling, we recommend chopping your sweet potato and collecting you salad leaves and edible flowers.

We like large rustic wedges, with a sprinkling of sea salt. Turning the oven up just a little, drizzle with oil and cook for around 25 - 30 mins or until soft on the inside, crispy on the outside.
Decorate you pizza bases, brush on the sauce you created earlier like a traditional tomato sauce. Then add your choice of toppings, chopping into smaller pieces and assembling together. If you have any cooked beetroot left - why not slice and place on top. Anything goes, unleash you creativity!
Place these in the oven for around 10-15 minutes or until your topping is cooked.
Whilst these pizzas are in the oven, add your salad leaves and edible flowers into a small bowl - drizzle with oil - we used a homemade basil and lemon infused olive oil and gently turn.

edible flowers, medicinal herbs and organic leaves to create a colourful healthy salad

sweet potato wedges for healthy vegan alternative to chips

pink beetroot handmade pizza base with home grown organic vegetables

We would love to know if you tried this simple beetroot pizza base recipe or adding a touch of colourful living to your palate.

May your week be filled with a moment of recovery and the opportunity to receive love with open hearts.

Rebecca + The Bauldry Botanicals Family

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