Flatbread with Pickled Veggies
This flatbread with pickled veggies, comes together in a snap! It's baked with herbed olive oil, then topped with sweet pickled beets, sweet cauliflower, baby arugula and goat's cheese.
Servings: 4
Calories: 932kcal
Ingredients
- Flatbread I used a Stone Flour Artisan brand
- 1 1/2 T Olive Oil
- Pinch of each fresh Thyme & Chives chopped
- ½ cup Paisley Farm Sweet Pickled Beets
- ½ Paisley Farm Sweet Cauliflower
- ½ cup baby arugula
- 1-2 Tablespoon crumbled goats cheese
- Sprinkle of fresh chives for serving
- Place Olive oil in a small bowl with thyme and chives. Set aside
- Preheat oven to 425 degrees
- Drain the liquid from the cauliflower and beets.
- Brush oil over flatbread. It may not require all of it.
- Bake the flatbread for 7-8 minutes directly on the oven rack until golden brown around the edges.
- Remove. Top with baby arugula beets, cauliflower and crumbled goats cheese. Give a light sprinkle of more fresh chives.
- Serve.
Instructions
- Place Olive oil in a small bowl with thyme and chives. Set aside
- Preheat oven to 425 degrees
- Drain the liquid from the cauliflower and beets.
- Brush oil over flatbread. It may not require all of it.
- Bake the flatbread for 7-8 minutes directly on the oven rack, until golden brown around the edges.
- Remove. Top with baby arugula, beets, cauliflower and crumbled goats cheese. Give a light sprinkle of more fresh chives.
- Serve warm.
Nutrition
Serving: 2g | Calories: 932kcal | Carbohydrates: 160g | Protein: 32g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 7mg | Sodium: 1262mg | Fiber: 16g | Sugar: 20g