Beet & Facon Pizza-Salads
It's no wonder bacon is so well-loved and often missed by many vegans and vegetarians; it's salty, crispy, and smokey, with a touch of sweetness. We cook large flakes of toasted coconut with maple syrup, tamari, and liquid smoke for a satisfying, crunchy plant-based fake bacon, or facon, on elegant flatbreads with roasted beets and peppery arugula.
Nutrition (per serving)
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INGREDIENTS
- 2 tsp low-sodium tamari
- 1 tbsp maple syrup
- 1/4 tsp liquid smoke
- 1/2 cup toasted coconut
- 1 garlic clove, peeled and minced
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 flatbreads
- 8.8 oz cooked beets, cut into wedges
- 2 oz baby arugula
- 1 lemon, cut into wedges
- 5 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Whisk together tamari, maple, just ¼ tsp liquid smoke, and a pinch of pepper in medium bowl. Add coconut and toss to coat. (4-servings: use ½ tsp liquid smoke)
Stir together garlic, herb garlic cheese, and 1 tbsp olive oil in small bowl and season to taste with salt and pepper. Arrange flatbreads on baking sheet and spread herbed garlic cheese in even layer on each. Top with beets and facon and roast until flatbreads are beginning to crisp, 6 to 8 minutes. (4-servings: use 2 tbsp olive oil)
Combine arugula, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Cut pizza-salads with into wedges and top with dressed arugula. Serve with lemon wedges. Dig in! (4-servings: use 4 tsp olive oil)
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