I work at a higher scale pizza place, our chef does international pizza competitions in Vegas every couple years and places in the middle, we make really fucking good pizza. I don't eat meat so yours doesn't do it for me but my current work fave is vodka sauce (when doing prep I add the non vegan stuff last and scoop out my portions that I make vegan for myself) as a base which, pineapple, sweet roasted jalapeños (make a thicc simple syrup, normally simple is equal parts sugar and water and then boil it down, use like a cup of sugar and water, and then add a teaspoon of maple and a teaspoon of molasses and let it reduce for like 20 minutes) toss chopped up jalapeños in that and add a bit of salt and bake em, shallots and vegan feta we get from a nearby place that does vegan chesses. Pizza has been how I pay the rent for the last 4 years and I really really know my way around one.

Im interested. How do you normally do em? Grind em and make patties that way? Process is no obstacle, I've been cooking as a job for 15 years doing generally higher end shit. Plus im sure I can freeze em so I can do a batch day where I end out looking like Ash at the end of Evil Dead 2 but with beet juice.

Side note, have you tried non standard beets? Golden and rainbow beets are both amazing. They're great raw. Golden ones roast good, rainbows lose all their flavor and it's a subtle taste to start. Marinating or brining them has been working nice. I'd go with the brine overall tho. Basically you wanna boil em skin on until theyre still firm but have some give. A fork should go through with some resistance. Ice bath em. At the same time you're doing that bullshit, simmer very very salty water with some anise and maybe a bay leaf for no reason and then let that cool, filter out the spices and let the beets sit in that in a fridge overnight.