I think both beets and goat cheese are frequently underrated.
At least by me.
I think I tend to forget about goat cheese because there are so many other delicious cheeses out there. But I recently rediscovered it via a recent salad and have been hooked since.
For a long time, I didn’t think I liked beets. And then I tried them because my mom looooooves them. But they’re kinda fussy, or at least look high-maintenance. So you either have to have a lot of time or need to buy a can. The later isn’t half bad if I can say so.
And the two go wonderfully together. Especially on top of a flatbread garnished with some kale.
Beet and Goat Cheese Flatbread
1/2 packet yeast
1/2 cup warm water
3/4 cup whole wheat flour
a pinch of salt
1/2 can of beets
Goat cheese (about 2 oz but feel free to add more!)
1/4 cup kale, chopped
Let the yeast sit in water until bubbling. Add to flour and salt and mix by hand. Let rise for about 2 hours.
When ready to make the flatbread, heat oven to 375 degrees and spread out dough onto a baking sheet. Bake for about 15 minutes
Spread olive oil and garlic over flatbread. Top with goat cheese, beets and kale and bake for additional 20 minutes.