No part of the beets go to waste in this roasted beet flatbread with beet green pesto. I top it with lemony arugula, walnuts and goat cheese.
I’m never quite sure if there’s a difference between a pizza and a flatbread. Or is it that a flatbread is a kind of pizza?
It’s not clear, but I have my own qualification of what makes something a flatbread.
When I think of pizza, melted cheese is the first thing that pops into my mind.
With flatbreads, I bake or grill the dough naked without any toppings. Once the crust is ready, then I add the rest of the ingredients.
A flatbread is more likely to have raw spreads and toppings unlike a pizza.
Of course there are times when I break my own rules. Please don’t go through my recipe index and call me out on this one!
When I made this roasted beet flatbread, I was determined to not only use the beets, but their greens too.
First, I get the dough out of the way mixing the dry and wet ingredients together.
While the dough rises, I work on the beets. I place them in individual foil packets to roast.
When the beets are in the oven, I use their greens to make pesto. I am a big fan of beet green pesto because it has lots of garlic and walnuts.
After the beets finish roasting, I bake the flatbread crusts until they turn light golden brown.
I spread the base of each flatbread with pesto leaving a border. Then I arrange the sliced roasted beets on top.
I toss baby arugula in lemon juice and scatter that on the flatbread followed by crumbled goat cheese, walnuts and chives.
No, my feelings won’t be hurt if you call this a pizza. The name really doesn’t matter.
What I love about this roasted beet flatbread is that it’s just all about the beets and what goes with them. The lemony greens, walnuts and creamy goat cheese add so much to their earthy flavor.
PrintNo part of the beets go to waste in this roasted beet flatbread with beet green pesto. I top it with lemony arugula, walnuts and goat cheese.
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