Golden Beet &Arugula Flatbread
Golden Beet & Arugula Flatbread
Elevate your flat bread with sweet beets and savory goat
cheese. These would make a great appetizer at your next
party.
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 2-4 servings
(about 1/2 a flatbread)
Preparation
1. Remove roots and tops from each beet. Peel
beets
and cut into ½ inch cubes.
Ingredients
1 pound golden beets
1 tablespoon olive oil
¼ teaspoon kosher salt
2 slices Naan flatbread (8.8 ounce package)
1 cup arugula
1 tablespoon lemon juice
1 teaspoon olive oil
¼ teaspoon
4 ounces goat cheese
Micro greens & freshly cracked black pepper
2. Heat olive oil in a sauté pan over medium high
heat. Add beets and salt to pan and cook for
4-5 minutes, stirring occasionally until beets are
tender. Transfer
beets to a bowl and set aside.
3. Return pan to a medium high heat. Cook each
flatbread in pan until crisp, about 2 minutes on
each
side. Add additional olive oil if necessary.
4. Combine arugula, lemon juice, olive oil and salt
in a bowl. Evenly divide mixture between each
flatbread.
5. Top each flatbread with golden beets and goat
cheese. Garnish with micro greens and pepper.
Serve warm.
Cook’s Note:
Golden beets don’t bleed like typical red beets and won’t stain your flatbread. However, if you can’t find
golden beets, the red ones will work just fine.
Nutrition Facts for one serving (1/2 flatbread): 300 calories; 13g total fat; 6g saturated fat;
15mg cholesterol; 670mg sodium; 36g carbohydrates, 5g fiber; 12g protein