California Walnut and Beet Flatbread
DESCRIPTION
This delicious flatbread combines creamy fresh mozzarella and crunchy California walnuts, with earthy beets and peppery arugula. Topped with a drizzle of fresh citrus dressing, this is a perfect flavor combination.
Total Time
Prep Time
20 Mins
Cook Time
1 Hr, 10 Mins
Total Time
1 Hr, 30 Mins
Nutrition
Calories
577
Total Fat
36
Saturated Fat
11
Cholesterol
45
Sodium
1011
Carbohydrates
44
Dietary Fiber
5
Total Sugars
11
Protein
21
Vitamin D
0
Calcium
318
Iron
2
Potassium
434
Ingredients
Dressing
- ¼ cup fresh basil leaves, torn
- 2½ tbsp olive oil
- 1½ tbsp white wine vinegar
- 2 tsp shallots, chopped
- ½ tsp Dijon mustard
Flatbread
- 2 medium beets, stem ends trimmed
- 2 pieces naan bread
- 6 oz fresh mozzarella cheese, torn into ½-inch pieces
- ½ cup California walnuts, roughly chopped and divided
- ½ cup arugula
- ¼ cup soft goat cheese, crumbled
- Freshly grated lemon zest
Preparation
- Place all dressing ingredients in a small blender and process until smooth. (May be prepared several days in advance and stored in a covered container in the refrigerator.)
- Preheat oven to 450°F. Wrap each beet in foil, folding over the top and sides but leaving room for air to circulate. Place on a small baking sheet and cook for 1 hour or until beets are tender. When cool enough to handle, Remove peels and thinly slice. Time saving tip: Use store bought pre cooked beets from the produce section to cut down on the cook and prep time.
- To prepare flatbread, line 2 medium baking sheets with parchment paper. Place naan bread on baking sheets and top with equal amounts of mozzarella cheese. Sprinkle with about half of the walnuts and bake for 10 minutes. Remove from oven and let cool slightly.
- Layer beets over the top and drizzle with about half of the dressing. Top with equal amounts of arugula, goat cheese and remaining walnuts. Finish with lemon zest.
- Cut into wedges or squares and serve with remaining dressing.