Beet & Coconut Bacon Flatbreads
with Herbed Cashew Cheese
- 1 red beet
- 1 tsp tamari
- 1 tbsp maple syrup
- ¼ tsp liquid smoke
- ½ cup toasted coconut
- 2 multigrain flatbreads
- 1 garlic clove
- 2 oz Treeline® Cashew Cheese
- 2 scallions
- 2 tsp (4 tsp) vegetable oil*
- 1 tbsp (2 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Baking sheet
Preheat the oven to 425°F. Peel the red beet(s) and cut into ¼ inch thick wedges. Add to a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until fork-tender, 20 to 25 minutes.
Add the tamari, maple syrup, just ¼ tsp (½ tsp) liquid smoke, and a pinch of pepper to a small bowl and whisk until combined.
Heat a large nonstick skillet over low heat. Add toasted coconut and syrup mixture, and toss to coat. Cook until slightly charred, stirring constantly to prevent burning, 5 to 7 minutes.
Toast the multigrain flatbreads in the oven for 3 to 5 minutes. Peel and mince the garlic. Add minced garlic, cashew cheese, and 1 tbsp (2 tbsp) olive oil to a medium bowl, and blend the herbed cashew cheese until smooth.
Thinly slice the scallions. Spread herbed cashew cheese on the toasted multigrain flatbreads. Top with roasted red beets and coconut bacon. Cut the beet and coconut bacon flatbreads with herb cashew cheese into wedges, and sprinkle with sliced scallion. Dig in!