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red and yellow beet flatbread
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Fresh Beet Flatbreads

Get your red and orange veg in with this tasty flatbread!


Ingredients Beet Sauce:

  • 3 Small Cooked Beets I used Love Beets
  • 2 Cipolline Onions
  • Zest of 1 Lemon
  • 1 tsp Minced Garlic
  • 1 Tbsp Fresh Chopped Parsley
  • ¼ tsp Black Pepper

Ingredients Toppings

  • 1 Large Golden Beet sliced in ⅛ inch rounds
  • 1 Large Leek white part, sliced into thin rounds
  • 2 tsp Chopped Fresh Tarragon
  • 2 tsp Chopped Fresh Parsley

Ingredients Flatbread Dough

  • 3 cups all purpose flour
  • 1 tsp table salt
  • 1 cup warm water
  • 3 Tbsp olive oil


Instructions for Sauce

  • While the base is baking, create the beet sauce by combining all sauce ingredients in a food processor and blending until smooth.
  • Prepare the topping veggies by slicing the golden beet and leeks very thinly and chopping the herbs.
  • Once the bases have baked for top the each with the beet sauce and slices of golden beets, leeks, and fresh herbs.
  • Place back in the oven and bake for 10 more minutes.

Instructions for Flatbread

  • Preheat oven to 475 degrees.
  • Add flour and salt to a food processor and pulse until well mixed.
  • Add water and oil.
  • Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed.
  • Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth.
  • Divide dough into 2 equal balls.
  • Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. Thinner is better in this case.
  • Dust 2 baking sheets with flour and place a flatbread crust on each.
  • Poke the surface of the flatbread all over with a fork.
  • Bake flatbreads for 5-8 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through.
  • Brush with olive oil and top with desired toppings and bake for another 5-10 minutes or so

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