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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 425°F.

• STEP 2

  Wash beets, then trim off and discard the ends; peel and cut into ¼-inch thick slices. Transfer to a baking sheet pan.

  • 2 medium beets

• STEP 3

  Drizzle beets with oil and season with salt and pepper; toss to coat, then arrange in a single layer.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 4

  Place the baking sheet in the oven and roast until beets are tender, 15-20 minutes.

• STEP 5

  Meanwhile, roughly chop walnuts.

  • ⅛ cup walnuts

• STEP 6

  Crumble goat cheese into a small bowl.

  • ½ (4 oz) log goat cheese

• STEP 7

  Place oil, vinegar, salt, and pepper in a medium bowl; whisk to combine the dressing.

  • 1 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  Wash and dry arugula (skip if it came pre-washed). Add to the bowl with the dressing and toss to coat.

  • ½ (5 oz) pkg baby arugula

• STEP 9

  Toast flatbreads if desired.

  • 2 flatbreads or naan

• STEP 10

  Once beets are tender, remove from the oven and drizzle with vinegar.

  • 1 tbsp red wine vinegar

• STEP 11

  To serve, divide flatbreads between plates. Top with beets, goat cheese, arugula, and walnuts. Enjoy!