Beet & Coconut Bacon Flatbreads with Herbed Cashew Cheese

Beet & Coconut Bacon Flatbreads

with Herbed Cashew Cheese

dinner

Lemon Leafy Greens Fruit Arugula Tamari Root Vegetables Nuts Coconut Cashews Cashew Cheese Beets Dinner Appetizer American <600 Calories Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy Party Foods Comfort Foods Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
520
FAT
25g
CARBOHYDRATES
70g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 red beet
  2. 1 tsp tamari
  3. 1 tbsp maple syrup
  4. ¼ tsp liquid smoke
  5. ½ cup toasted coconut
  6. 2 multigrain flatbreads
  7. 1 garlic clove
  8. 2 oz Treeline® Soft French-Style Cashew Cheese
  9. 2 oz baby arugula
  10. 1 lemon
  11. 2 tsp (4 tsp) vegetable oil
  12. 1 tbsp (2 tbsp) olive oil
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (cashew, coconut), wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the beets

Preheat the oven to 425°F. Peel the 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. TIP: Beets can stain cutting boards and other surfaces, so be careful.

2
Prepare the syrup

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. TIP: You may have a small amount of liquid smoke left. Keep it for your own use.

3
Make the coconut bacon

Heat a large nonstick skillet over low heat. Add syrup mixture and toasted coconut, and toss to coat. Cook until slightly charred, stirring constantly to prevent burning, 5 to 7 minutes.

4
Prepare the herb cashew cheese

Toast 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.

5
Serve

Spread herbed cashew cheese on the toasted flatbreads and top with roasted beets and coconut bacon. Cut the beet and coconut bacon flatbreads with herbed cashew cheese into wedges, and sprinkle with baby arugula. Halve the lemon(s) and squeeze 1 half (2 halves) over the flatbreads. Serve with lemon wedges. Dig in!