1. Preheat oven to 425. Place the beets, corn and
onion on a baking sheet. Drizzle with olive oil and season with salt and
pepper. Roast 20 minutes.
2. Meanwhile, combine the pesto ingredients in a food processor. Spread pesto onto each flatbread.
3. Top the flatbreads with roasted veggies and sprinkle with goat cheese. Bake 8 minutes.
4. Finish the flatbreads with parsley and serve.
Roasted Beet and Sweet Corn Flatbread with Pistachio Pesto
Serves 4
All you need:
2 beets, peeled and diced
2 ears sweet corn, kernels removed
1 yellow onion, sliced
Olive oil
Salt and pepper, to taste
Pesto
1/2 cup shelled pistachios
1/4 cup olive oil
10 fresh basil leaves
2 garlic cloves, chopped
1/4 cup Parmesan cheese
Salt and pepper, to taste
2 naan flatbreads (such as Stonefire)
2 oz. fresh goat cheese
Chopped flat leaf parsley, for garnish
All you do:
1. Preheat oven to 425. Place the beets, corn and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast 20 minutes.
2. Meanwhile, combine the pesto ingredients in a food processor. Spread pesto onto each flatbread.
3. Top the flatbreads with roasted veggies and sprinkle with goat cheese. Bake 8 minutes.
4. Finish the flatbreads with parsley and serve.