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® Soft French-Style Cashew Cheese
- 2 oz baby arugula
- 1 lemon
- 2 tsp (4 tsp) vegetable oil
- 1 tbsp (2 tbsp) olive oil
- *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 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.
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.
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 squeeze 1 half (2 halves) over the flatbreads. Serve with lemon wedges. Dig in!