Roasted Beet Flatbread

Weeknights get hectic and I know many of you can relate. Often we need something quick for dinner and while usually this means throwing together a salad I wanted something different and warm. Walking through the store quick I saw Naan bread and decided to throw together a light warm Roasted Beet Flatbread. This can be thrown together quick and is great by itself or with a salad. This can be made by planning a head and having beets already roasted or picking up pre-cooked beets, I usually always have one of these in the fridge for salads and snacking. As you are waiting for the oven to get to temp you can slice the beets, onions, and have the flatbread ready to go. In cooks in only 10 minutes and if you want to enjoy a salad with it you can throw it together in that time. You also only need a little goat cheese, or can use vegan spreadable cashew cheese or other cheese of choice, making it a lighter healthier option than pizza. Speaking of pizza that is many kids favorites so they might be more willing than you think to try this Roasted Beet Flatbread. Quick weeknight meals don’t have to be boring and you don’t have to resort to processed frozen or boxed dinners.

Roasted Beet Flatbread
Makes 2-4 servings
2 Naan breads (approx 8oz package with two breads if purchasing)
2 large or 4 small roasted or pre-cooked beets sliced
1/4 small red onion, thinly sliced
1/2c crumbled feta cheese*
1/2-3/4c alfalfa sprouts
1/4c balsamic vinegar
Fresh ground pepper

*You could alternatively spread Naan or flatbread with goat cheese, other spreadable cheese, or vegan spreadable cashew cheese instead of using crumbed feta before layering beets.

Preheat oven to 400F. Place Naan or flatbreads on a baking sheet and arrange roasted beet slices and red onion slices. Sprinkle with feta cheese and place in the oven and back for 10 minutes. Remove from the oven and sprinkle with fresh ground pepper and sprouts, and drizzle with balsamic vinegar. Enjoy!

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