Kale and Beet Flatbread with Goat Cheese

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

1. 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
   
   
2. 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.
   
   
3. 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.