Beetroot, goat’s cheese and walnut flatbread with rocket

Beetroot, goat’s cheese and walnut flatbread with rocket

By
From
Anxiety & Depression
Serves
2

This is a nice decadent weekend dish. It is very nutritious, but a bit on the naughty side, too. I’m a firm believer in having your cake and eating it now and again.

Ingredients

Quantity Ingredient
250g wholemeal flour
2 tablespoons flax seeds
250g cooked beetroot, chopped
150g soft goat’s cheese
7-8 teaspoons creme fraiche
2 tablespoons walnut pieces
2 large handfuls rocket leaves
a little bit balsamic glaze, to serve

Method

  1. Preheat the oven to 180°C.
  2. Combine the flour and seeds with 120–130 ml of warm water. Mix into a dough and knead well. Roll out into a rectangular flatbread no more than 5 mm thick. Place on a baking tray and bake at the top of the oven for about 15 minutes, or until almost cooked and beginning to turn golden in places. Remove from the oven.
  3. Top with the beetroot and crumble over the goat’s cheese, filling as many gaps between the beetroot as possible. Then add the crème fraîche in small dollops, again ensuring it is well spread out and filling as many gaps as possible. You need to think that every bite should contain beetroot, cheese and crème fraîche.
  4. Sprinkle over the walnuts and return to the oven for another eight to 10 minutes, or until the cheese is turning golden and very soft.
  5. Remove from the oven, scatter over the rocket leaves, then drizzle over a generous helping of balsamic glaze.
Tags:
health
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again