Beet & Coconut Bacon Flatbreads

Preheat oven to 425°F. Combine beet, 2 tsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until fork-tender, 20 to 25 minutes. (4-serving meal: use 4 tsp vegetable oil) (TIP: Beets can stain your hands and cutting board, so handle with care!)

Whisk together tamari, maple syrup, just ¼ tsp liquid smoke, and a pinch of pepper in small bowl. (4-serving meal: use ½ tsp liquid smoke) (TIP: Keep remaining liquid smoke for your own use.)

Combine syrup mixture and coconut in large nonstick skillet and toss to coat. Cook over low heat, stirring constantly, until slightly charred, 5 to 7 minutes.

Toast flatbreads directly on oven rack until lightly browned, 2 to 4 minutes. Stir together garlic, herb garlic cheese, and 1 tbsp olive oil in medium bowl. (4-serving meal: use 2 tbsp olive oil)

Spread herbed cashew cheese on toasted flatbreads and top with roasted beets and coconut bacon. Cut beet and coconut bacon flatbreads with herbed cashew cheese into wedges and top with arugula. Drizzle lemon juice on top and serve with lemon wedges. Dig in!