80--- Beet Pizzas with Cashews and Arugula

Beets are just one of those foods.  You love 'um or you hate 'um.  But if you're in the "hate 'um" club, I really think you should give them another chance.  They are so good for you! And a pizza is the perfect chance for that second date.

Beet Pizzas with Cashews and Arugula
Serves 4

4 medium beets, washed well and sliced into 1/4" thick slices (no need to peel them!)
Dashes of salt and pepper
Olive oil spray
4- 10" tortillas
1/2 cup raw cashews, chopped
2 cups baby arugula leaves
3-4 oz crumbled feta cheese
4 small shallots, sliced thin

Preheat oven to 400 degrees.  Place beet slices onto a baking sheet that has been prepared with olive oil spray.  Spray beets with additional olive oil, then sprinkle lightly with salt and pepper.

Bake for 12-15 minutes, flipping slices halfway through cooking.  Remove from oven when soft.

Lay tortillas on a separate ungreased baking sheet.  Spray each tortilla with olive oil, then lay beet slices evenly on tortillas.  Sprinkle each pizza with cashews, feta, and shallots, then top with 1/2 cup baby arugula leaves.  Sprinkle each pizza with salt and ground black pepper.  Place baking sheet into the 400 degree oven and bake pizzas for 5-6 minutes.  When tortillas are slightly firm (but not crisp), transfer pizzas directly to the middle rack of the oven to finish cooking for 3-5 minutes (watch closely).

Remove pizzas from the oven when crisp and lightly browned on the edges and bottom.  Cut each into quarters and serve!

Nutrition Info per 1 pizza: 304 calories, 14 g fat, 10 g protein, 33 g carbohydrates, 3.5 g fiber