Roasted Strawberry & Beet Flatbreads

Preparing some roasted strawberry, beet, and goat cheese flatbreads for the oven.

Get the Recipe: Roasted Strawberry & Beet Flatbreads

This summer flatbread showcases roasted strawberry and beet pureé, topped with arugula (rocket), sliced nectarines, goat cheese, and a white balsamic drizzle.

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Yield6 flatbreads

Prep30

Cook1

Total1 30

Ingredients

¾ cup fresh strawberries, halved or quartered
1-2 medium beets, cut into ½in (1.3cm) cubes
1 tbsp olive oil
½ tsp Diamond Crystal kosher salt
1½ cups arugula
1, 6 oz log of goat cheese
2 nectarines, thinly sliced
2 tablespoons white balsamic
6 homemade flatbreads, store bought also works

Equipment

1 kitchen scale optional
1 chef knife
1 cutting board
1 y-peeler
1 baking tray
1 blender
disposable gloves (optional)

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Instructions

First, preheat your oven to 400°F (204°C).
While the oven is preheating, peel and chop the beets into ½in (1.3cm) cubes. Then, rinse, remove the green top, and halve or quarter the strawberries. Separately, toss each ingredient in ½tbsp (7.5ml or 7g) of olive oil, sprinkle with ¼tsp (.6g) kosher salt, and transfer them to individual 3x18in (33x45.5cm) baking trays. Bake the beets for 45 minutes, or until a fork can pierce through the cubes with minimal resistance and bake the strawberries for 20 minutes.
While those are roasting, slice your nectarines and goat cheese. Then, get your arugula and white balsamic vinegar ready.
When finished, turn the oven down to 300°F (149°C) and add all of the strawberries (juices included) and half the beets to a blender and blend. Then add in the rest of the beets and blend again to finish the pureé.
Spoon the purée onto the flatbreads and spread it like you would a pizza sauce. Then place a layer of arugula (rocket) on top of the purée and add a layer of goat cheese and nectarines to the greens. Bake the flatbreads until the cheese softens, about 7-10 minutes.
Take the flatbreads out of the oven and drizzle with white balsamic. Then, slice, serve, and enjoy.

Notes

Want to save time? Buy pre-made naan or flatbread and pre-cooked beets from your local supermarket. You should still chop and roast the cooked beets, just turn the heat up to 425°F (218°C) and roast them for 10-15 minutes.
Feel free to use golden beets instead of red beets. They will also work beautifully here. The purée would be closer to an orange color and would be slightly sweeter and less earthy. If beets really aren't your thing, try out golden beets!
To help avoid staining your hands during beet prep, you can do one of two things. 1.) Wear surgical gloves or 2.) spread oil on the hand you are using to hold the beet. I'm partial to gloves because it gives me a better grip while chopping.
If you want to make more roasted strawberry and beet purée, just make sure you have equal parts beets to strawberries by weight.
The purée can be stored in the refrigerator for up to 5 days and frozen into smaller discs for up to 2 months.
If you plan to use a knife to slice the goat cheese, make your slices right after you take the cheese out of the fridge. Knives can mush goat cheese if it's too warm when you slice. Otherwise, either break it up and sprinkle it around or slice it using unscented floss or jewelry cord.

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