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Beet Pizza with Arugula Walnut Pesto

Beet Pizza with Arugula Walnut Pesto Pg. 39

Use this method to create pizza crusts, sandwich 'buns,' or latkes. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Beet Pizza

  • 1 medium beet (about 10 oz.)
  • 1 large egg
  • Salt and pepper, to taste
  • 2 teaspoons olive oil, divided
  • 4 slices fresh mozzarella

Arugula Walnut Pesto

  • 1 1/2 cups packed arugula
  • 1⁄4 cup walnuts
  • 1 clove garlic
  • 1 teaspoon lemon juice
  • 1⁄3 cup olive oil
  • Salt and pepper, to taste
  • 1⁄4 cup Parmesan, optional


1. Wash the beet well (peel, if desired) and cut off each end so that it is flat on each side.

2. Using the 3MM noodle blade, spiralize the beet. Heat one tea- spoon of oil in a skillet and sauté the beet noodles for 5 minutes, until wilted. Let cool.

3. Place the beet noodles in a bowl and mix with egg, salt, and pepper. Divide the noodles between 4 ramekins, cutting the noodles with kitchen shears, as necessary.

4. Place a piece of parchment paper over each of the ramekins and place a heavy can over the noodles to flatten. Place the ramekins in the fridge for 15 minutes to set.

5. Remove the cans and parchment paper from each of the ramekins.

6. Heat the remaining teaspoon of oil in the skillet and turn the ramekins over to release the noodles (if there is any liquid in the ramekin, pour it into the sink before doing so).

7. Press down on the beets to flatten, and cook over medium heat for approximately 4 minutes per side.

8. Place the beet crusts on a greased baking sheet and spread pesto over each one.

9. Top with fresh mozzarella and drizzle with olive oil. Bake at 400°F until cheese is melted.


1. Add the walnuts to a dry pan and stir over medium heat until toasted and fragrant. Let cool.

2. In a food processor, pulse the arugula, garlic, walnuts, and cheese (if desired) until finely minced.

3. While the processor is running, slowly drizzle olive oil through the feeding tube until all the ingredients are pureed, scraping down the sides of the bowl, as necessary. 

4. Add lemon and season, to taste, with salt and pepper.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW

Pesach 2015 Magazine cover