Beet Flatbread

This beet flatbread with feta cheese, kale, candied almonds, and balsamic reduction makes an impressive appetizer or main dish. It's also completely vegan!

Course Appetizer, Salad, Vegan Main Dish Recipes

Diet Vegan

Prep Time 10

Cook Time 28

Total Time 38

Servings

Calories 207kcal

Author Louisa

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.

Nutrition