Beet & Coconut Bacon Flatbread
with Garlic Herb Cashew CheeseGET RECIPES DELIVERED
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- 1 red beet
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp liquid smoke
- ½ cup coconut flakes
- 2 multigrain flatbreads
- 1 garlic clove
- 2 oz Treeline® Herb and Garlic 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, wheat
- Baking sheet
- Large nonstick skillet
Roast the beets
Preheat the oven to 425°F. Peel the beet and cut into thin wedges, about ¼ inch thick. Transfer to a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until fork-tender, about 20 to 25 minutes.
Prepare the sauce
Measure out just ¼ tsp (½ tsp) of liquid smoke and add to a small bowl. Stir in the tamari, maple syrup, and a pinch of pepper.
Make the coconut bacon
Place a large nonstick skillet over low heat. Add the bacon sauce and coconut flakes 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 or grate the garlic. Add the minced garlic to a medium bowl along with the Treeline® Herb and Garlic Cashew Cheese and 1 tbsp (2 tbsp) olive oil, and whisk until smooth.
Thinly slice the scallions. Spread the garlic cashew cheese over the toasted flatbreads. Top with roasted beets and coconut bacon. Sprinkle with sliced scallions and cut into wedges to serve. Enjoy!