Beet & Coconut Bacon Flatbread
with Garlic Cashew CheeseGET RECIPES DELIVERED
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- 8 oz red beets
- 1 tsp tamari
- 1 tbsp maple syrup
- ¼ tsp liquid smoke
- ½ cup toasted coconut
- 2 multigrain flatbreads
- 1 clove garlic
- 2 oz Treeline® scallion cashew cheese
- 2 scallions
- 2 tsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheatNutrition
- Baking sheet
- Large nonstick skillet
Roast the beets
Preheat the oven to 425°F. Peel the beets and cut into thin wedges, about ½ inch thick. Transfer to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until fork tender, about 20 to 25 minutes.
Prepare the coconut marinade
Measure out just ¼ tsp of liquid smoke and add it to a small bowl. Add the tamari, maple syrup, and a pinch of pepper and stir.
Make the coconut bacon
Place a large nonstick skillet over low heat. Add the toasted coconut and the coconut marinade to the skillet, and toss to evenly coat. Cook until slightly charred, tossing constantly to avoid burning, about 5 to 7 minutes. Transfer coconut bacon to a plate to cool.
Prepare the garlic cashew cheese
Put the multigrain flatbreads in the oven to toast, about 3 to 5 minutes. Peel and mince the garlic. Add the minced garlic to a medium bowl along with the scallion cashew cheese and 1 tbsp olive oil, and whisk until smooth.
Thinly slice the scallions. Spread the garlic cashew cheese on the toasted flatbreads. Top with roasted beets and coconut bacon. Sprinkle with sliced scallions and cut into wedges. Enjoy!