Beet & Coconut Bacon Flatbreads

Preheat the oven to 425°F. Peel the beet(s) and cut into ¼ inch thick wedges. Add beet wedges, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until fork-tender, 20 to 25 minutes. TIP: Beets can stain cutting boards and other surfaces, so be careful!

Add tamari, maple syrup, just ¼ tsp (½ tsp) liquid smoke, and a pinch of pepper to a small bowl and whisk until combined. TIP: Keep any remaining liquid smoke for your own use.

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.

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.

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 cut one half (2 halves) into wedges. Squeeze remaining lemon half (halves) over the flatbreads, and serve with lemon wedges. Dig in!