Greens Cookery April 2016 - Page 32

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