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Roasted Beet Rosemary Pita Pizza
Servings: 1
Ingredients
  • 1 medium beet peeled and quartered
  • 1 sprig of rosemary
  • 4 garlic cloves
  • 1/2 cup cooked chickpeas
  • 1/2 lime
  • 1/4 cup water
  • 1 whole wheat pita
  • 1/2 cucumber sliced
  • 1/2 cup grape tomatoes halved
  • 3 pitted black olives halved
  • 1 teaspoon olive oil
  • Salt and black pepper to taste
Instructions
  1. Preheat the oven to 425F
  2. Place the beets and rosemary on a sheet of aluminum foil and wrap these ingredients with the foil
  3. Bake for 20 minutes
  4. Allow to cool, and in a blender, add the roasted beets, garlic, chickpeas, juice of lime, and water
  5. Blend until smooth and consistent
  6. Warm the pita bread in the oven or on the stovetop for a couple of minutes
  7. Spread the beet paste onto the warm pita
  8. Top with cucumber, tomatoes, olives, and the roasted rosemary
  9. Drizzle olive oil over the pita, and finish off with salt and black pepper to taste. Enjoy!