Elevate your taste experience with our Kale and Beet Flatbread, a culinary work of art that combines vibrant flavors and stunning visual appeal. This savory tart begins with a delicate, flaky pastry shell that cradles a luscious filling of earthy roasted beets and hearty kale. The roasted beets add a sweet, caramelized richness, while the kale brings a satisfying depth and a touch of wholesome green goodness.
INGREDIENTS
· 1 small red onion - SGC #192179
· 1 (7 oz) pkg cooked whole beets - SGC #076729
· 2 tbsp olive oil - SGC #065314
· 1 6x13 Flatbread - SGC #211915
· 2 tbsp flour, for dusting - SGC #053313
· 1 1/2 tbsp minced garlic - SGC #191566
· 3 cups chopped fresh kale - SGC #193169
· 1/4 cup chopped cashews - SGC #141315
· 1/2 (4 oz) goat cheese log - SGC #055261
INSTRUCTIONS
- Preheat the oven to 425°F. Cut the onion into thin wedges. Pat the beets dry and cut into thin wedges. In a medium bowl, combine beets, onion, and 1 tbsp oil, tossing to coat. Season with salt and pepper. Arrange on a parchment-lined baking sheet in a single layer and bake 20 min
- Meanwhile, in a large skillet, heat remaining 1 tbsp oil on medium-high. Add the garlic and cook 1-min, stirring constantly. In batches, add the kale and cook 5 min, until wilted, stirring often. Season with salt and pepper.
- Remove vegetables from oven. Heat broiler to high. Top Flatbread with kale, roasted vegetables, and cashews. Crumble the goat cheese on top. Broil 2 min., until edges are deep golden brown. Cut into squares and serve.
