Roasted Beet Flatbread Pizza with Goat Cheese
This recipe is what happens when you marry a traditional beet salad with a flatbread pizza. And it's a match made in heaven! Naan bread, goat cheese spread, and thinly sliced roasted beets are all topped with fresh, peppery arugula, walnuts, and a balsamic vinaigrette.
Servings
Produce
Arugula
4 2 oz
Golden Beet
25 12.5 oz
Mushrooms
5 2.5 oz
Yellow Onion
1/2 0.25 Whole
Rosemary
.05 0.03 oz
Protein & more
Naan
1 0.5 Package
Walnuts
1.5 0.75 oz
Pantry items
Sea salt
1/2 0.25 teaspoon
Olive oil
1 0.5 teaspoon
Spice mix
Balsamic Vinaigrette
Olive oil
2 1 tablespoon
Balsamic vinegar
3 1.5 tablespoon
Dijon mustard
1.5 0.75 teaspoon
Minced Garlic
1 0.5 Clove
Sea salt
1/8 0.065 teaspoon
Black pepper
1 0.5 Pinch
Goat cheese spread
Chevre
5 2.5 oz
Olive oil
1 0.5 tablespoon
Minced Garlic
1 0.5 Clove
Dried thyme
1 0.5 teaspoon
Prep ahead (optional)
a. Thinly slice yellow onion. b. Remove stems from mushrooms and thinly slice caps. c. Slice beets as thinly as possible. d. Mince rosemary.
Instructions
1
Prep:
a. Preheat oven to 400º degrees. Prepare a baking sheet with non-stick spray.
2
Caramelize onions and mushrooms:
a. In large sauté pan over medium heat, add 1 tbsp olive oil.
b. Add onion (thinly slice) and ¼ tsp salt; cook, stirring occasionally, until onion becomes very soft and caramelized, 10-12 minutes.
c. Add white button mushrooms (remove stems, thinly slice caps) and cook until golden and caramelized, about 3 more minutes.
3
Meanwhile, roast beets:
a. Add beets (peel, slice as thinly as possible) in a single layer on baking sheet. Drizzle with 2 tsp olive oil and season with ½ tsp salt and ¼ tsp black pepper.
b. Roast until just fork-tender, about 20 minutes. Remove from oven. Roasting time may vary based on the thickness of the slices. Check very thin slices at 12 minutes.
4
Bake flatbread pizza:
a. Add layer of goat cheese spread to naan.
b. Add roasted beets in single layer over surface. Season with fresh rosemary (very finely mince).
c. Add a layer of caramelized onions and mushrooms.
D. Bake until naan gets warm and crusty, about 5 minutes.
5
Serve:
a. Wipe sauté pan clean with paper towels. Over medium-high heat, add walnuts. Stirring or moving the pan constantly, toast walnuts until golden. Rough chop large pieces.
b. In medium bowl, add baby arugula (leave whole) and walnuts. Add balsamic vinaigrette and toss to coat.
c. Add dressed arugula on top of flatbread pizza and get ready to never see beets the same way again.
Chef's notes
If you just can't imagine pizza without meat, tasty options include chicken or pancetta.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX