Balsamic Beet Flatbread with Pine Nuts
Fall in love with beets with this tasty beet flatbread recipe that's ready in 15 minutes. Perfect for quick, healthy lunches, dinners or any time in between.
The colours in the recipe are almost Christmassy, but there are lots to love aside from just the colours. Beets are high in nutrients with lots of fiber, vitamin C, and magnesium, allowing you to enjoy this recipe guilt-free
The Base Layers
In a saucepan, bring water to boil over high heat.
Then, cut the beets in half or if you have a larger beet cut it into quarters. This will just help cook the beets a bit quickier. Cook for about 15-20 minutes or until a knife can be easily inserted into the side of the beet. Set aside.
Now, for to assemble the flatbread, first, preheat the oven to 350° F.
Next, spread the pesto over the flatbread, leaving about a 1/2 inch rim away from the edge for the crust.
Once the beets are cooked and have cooled a bit, slice them into thin chunks. Then, place them onto the flatbread, followed by the broccolini florets.
The Best Layer - CHEESE
Sprinkle an even layer of cheese over the beet flatbread, then top with the pine nuts.
Although the pine nuts aren't essential, they do add some extra crunch and creaminess that tastes great alongside the beets.
Finish by cooking the beet flatbread in the oven for 10-15 minutes or until the bottom of the naan is golden brown. You'll want to ensure the bottom is a little browned so that the flatbread isn't flimsy.
Once cooked, drizzle with the balsamic and enjoy!
Not to say you have to share, but this recipe does make a great shareable snack. You can also cut back on the cooking time by boiling a bunch of beets ahead of time, then just save them in your fridge.
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