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Roasted Beet Pizza with Arugula and Cashew Cream

Celebrate autumn's harvest with a sweet and tart Roasted Beet Pizza with Arugula and Cashew Cheese. A delicious and seasonal pizza pie for the whole family.
5 from 1 vote
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 slices
Calories: 348kcal
Author: Sarah McMinn


Pizza Topping

  • 2 large beets, peeled and thinly sliced
  • 3 tablespoon olive oil, divided
  • 1 tsp salt, divided
  • ½ yellow onion, thinly sliced

Cashew Cream

Everything Else

  • 1 pizza crust, homemade or store-bought
  • 1 cup fresh arugula, loosely packed
  • ¼ cup toasted walnuts, chopped


  • Prepare your pizza dough. If you're making your own crust, follow these instructions. My preference is a pre-made dough that can be found in the refrigerator section at your local grocery store. 
  • Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside. 
  • Wash and peel the beets. Thinly slice the beets about ⅛" thick. This is easiest done with a mandoline slicer. Toss in 2 tablespoon olive oil and ½ teaspoon of salt. Place beet onto the prepared baking sheet in a single layer and bake for 20 minutes, until beets are roasted and easily pierced with a fork. Remove from heat. Turn your oven up to 450 F. 
  • Meanwhile, in a medium cast iron skillet, heat remaining 1 tablespoon of olive oil over medium-low heat. Once the oil is hot, add onions and remaining ½ teaspoon of salt. Sauté slowly, stirring frequently, until onions are fragrant and golden brown, about 15 minutes. Remove from heat and set aside. 
  • In a high-powered blender, combine all the ingredients for the cashew cheese and blend until completely smooth. 
  • Place prepared dough on a pizza stone. Top with a thin layer of cashew cheese, spreading evenly to cover the bottom, leaving about ½" around for the crust. Top with a layer of caramelized onions followed by the beets, layering them so that they completely cover the top of the pizza. 
  • Place the pizza in the oven and bake for 15-18 minutes, until pizza dough is golden brown. 
  • Remove from oven and top with arugula and walnuts. Serve immediately. 


Serving and Storing - Serve the pizza out of the oven. While the pizza is still warm, top with fresh arugula and toasted walnuts. Store leftover pizza in an airtight container in the refrigerator 1-2 days. Gently reheat the pizza in the microwave or oven before eating.
Recipe Tips - If you don't have a high-powered blender, soak the cashews for 6 hours prior to blending. This won't get them quite as silky smooth but it works in a pinch.
Variations - To save on time, consider buying pre-made pizza dough or a pre-baked pizza crust. In addition, prepare your cashew cream ahead of time. This can be made a day or two in advance.


Calories: 348kcal | Carbohydrates: 30g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Sodium: 781mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 3.8mg | Calcium: 59mg | Iron: 2.5mg