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Beet & Coconut Bacon Flatbreads with Herbed Cashew Cheese
2 or 4 Serving Dinner

Beet & Coconut Bacon Flatbreads

with Herbed Cashew Cheese

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SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
650
FAT
27g
CARBOHYDRATES
86g
PROTEIN
18g

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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. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (cashew, coconut), wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
650
FAT
27g
CARBOHYDRATES
86g
PROTEIN
18g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the beets

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!

2
Prepare the syrup

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.

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

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