Beet Flatbread
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This beet flatbread with feta cheese, kale, candied almonds, and balsamic reduction makes an impressive appetizer or main dish. It’s also completely vegan!
Looking for a refreshing way to enjoy salads? Serve grilled beet salad with feta cheese, kale, and candied almonds on top of warm, slightly chewy whole grain flatbreads!
And to tie everything together, don’t forget to drizzle them with a sweet balsamic reduction.
It might sound like you need to do a lot for its components, but this starter/main dish is actually easy to make. Don’t believe us? Check out the recipe below!
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You can also try this kale and beet flatbread with a vegan ranch dressing. And to wash it all down, treat yourself to a refreshing glass of dragon fruit lemonade!
Why You’ll Love This Beet Flatbread Recipe
- This roasted beet flatbread salad is versatile! It’s perfect for those who want a light lunch or dinner, but it can also be served as an impressive starter for gatherings.
- This beetroot flatbread recipe is a great way to enjoy your veggies. If you’re bored of salads, try this creative and delicious spin on grilled beets and kale salad.
- This flatbread salad recipe is adaptable and forgiving. Add your favorite produce, try a different dressing, or use a different type of flatbread.
Ingredients And Substitutions
Whole wheat flatbreads – Feel free to use any flatbread, but we love the soft, slightly chewy whole wheat ones for this flatbread salad recipe.
Gold beets and red beets – One of the best things about these beet flatbreads is the combination of textures and flavors from their toppings! Use both red and milder-tasting gold beets.
Extra virgin olive oil – For grilling the beetroots.
Salt and pepper – We’ll keep the seasonings for the grilled beets simple to really showcase the flavors of the beet slices.
Kale – Adds a pop of earthiness to the beetroot and feta flatbreads. You can also use baby arugula!
Almonds –To add crunch to your flatbread with beet kale salad. You can substitute with walnuts.
Agave – If unavailable, just use granulated sugar! Place the sugar and nuts over medium-high heat, stirring constantly until the sugar has melted and coated the almonds.
Balsamic vinegar – Balsamic reduction, with its complex sweet-tart flavor, is the perfect finishing touch for these vegan beetroot flatbreads.
Vegan feta crumbles – The beet flatbreads will be incomplete without the creaminess of feta cheese. Use good-quality dairy-free feta crumbles that taste like the real thing!
Tips For Making This Recipe
Toss the Gold Beets Separately
To keep your beet flatbread salad colorful, toss the gold beets separately from the red ones! Otherwise, the red color can bleed into them, and you’ll lose that pop of yellow in the salad.
Keep an Eye on Your Candied Almonds
As soon as they turn deep brown, remove the candied almonds from the heat so they don’t burn.
Storage Tips
Store the beetroot and feta flatbread components separately in an airtight container in the fridge. The grilled beets are good for up to 5 days, while the balsamic reduction can keep for up to 3 months. As for the candied almonds, you can store them at room temperature in an airtight container for 1 week. Finally, the kale is best prepared before serving.
Beetroot and Feta Flatbread Recipe FAQs
What type of flatbread can I use?
You can use whole wheat flatbread, but pita bread and naan will also make delicious vessels for grilled beet salad.
What should I do with my beet leaves?
You can use the beet leaves for pesto or saute them for a quick side dish!
Do you have to peel beets before grilling?
You don’t need to peel beets before grilling, but this extra step cuts down their cooking time, and sometimes, the skins can taste bitter.
How long does it take to reduce balsamic vinegar?
Expect that it will take at least 8 minutes to reduce balsamic vinegar into a syrupy consistency.
Why are my candied almonds not crunchy?
Cool the candied almonds first so their coating can harden.
More Delicious Vegan Salad Recipes
- Green Bean Salad
- Jerusalem Salad
- Vegan Chicken Salad Sandwiches
- Tropical Fruit Salad
- Asian Cucumber Salad (TikTok-viral)
I found this recipe for Vegan Beet Pesto Pasta that I HAVE to try!
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Beet Flatbread
Equipment
Ingredients
- 2 whole wheat flatbreads
- 2 medium gold beets, greens cut off, peeled, and sliced to about 1/4 inch thick
- 2 medium red beets, greens cut off, peeled, and sliced to about 1/4 inch thick
- 1 tbsp olive oil + extra for brushing
- Salt to taste
- Pepper to taste
- 4 large handfuls of kale
- 1/4 cup raw almonds, chopped
- 1 tbsp agave
- 1 cup balsamic vinegar
- 2 tbsp vegan feta crumbles
Instructions
- Preheat the grill pan over medium-low heat.
- Toss the sliced beets with olive oil, salt, and pepper.
- Arrange the beets in a single layer on the hot grill. Cook them for 8 to 10 minutes or until they get char marks.
- Flip the beets and cook the other side. Once fork-tender, the beets are done.
For the balsamic reduction:
- While the beets are cooking, heat the balsamic vinegar in a saucepan.
- Once it comes to a rapid boil, reduce it to a simmer, stirring occasionally until the vinegar becomes syrupy and reduces to about half of its original amount.
- Remove from heat and set aside.
For the candied almonds:
- Place the chopped almonds and agave in a small pan over low heat.
- Stir continuously, making sure the almonds are evenly coated with agave.
- Once deep brown in color, transfer the almonds to a plate and use a fork to separate the big clumps into individual pieces.
For the kale:
- Add the kale in a large pan over low heat.
- Sprinkle a few drops of water in the pan. Cover to form a steam and let it sit for 2 minutes to allow the kale to soften a bit.
- Toss the kale around using tongs. You want the kale to wilt just a bit so it’s pliable without losing its crunch and color.
To assemble:
- Toast the flatbreads in a pan.
- Brush them with a bit of olive oil.
- Divide the kale between the two flatbreads. Top with beets, candied almonds, and vegan feta cheese.
- Drizzle the beetroot and feta flatbreads with balsamic reduction. Slice and serve!
Notes
- To keep your beet flatbread salad colorful, toss the gold beets separately from the red ones! Otherwise, the red color can bleed into them, and you’ll lose that pop of yellow in the salad.
- As soon as they turn deep brown, remove the candied almonds from the heat so they don’t burn.
- Store the beetroot and feta flatbread components separately in an airtight container in the fridge. The grilled beets are good for up to 5 days, while the balsamic reduction can keep for up to 3 months. As for the candied almonds, you can store them at room temperature in an airtight container for 1 week. Finally, the kale is best prepared before serving.
This looks delicious. I fell in love with flatbread at Subway, of all places, but I’ve since found much better places to get it. I love that this includes candied almonds, too. Candied nuts are delicious. I think this is a great healthy recipe to try.
oh I LOVE flatbread! And you can find it whole wheat now too, which is a plus. The candied almonds in this recipe add such a delicious crunch and area great to use on salads too!
What a delicious way to eat beetroot. We are big on flatbreads in the summer, as there is so much that you can do with them. I have shared this on Twitter 🙂