For this flatbread we used an artisanal goat cheese, CheesyGirl's Plain Jane, made just outside of Houston in Sealy, Texas. We love discovering a local cheesemaker, and the musky flavors worked well with the sweetness of the beets and honey.
Flatbread with Roasted Beets, Texas Goat Cheese and Chestnut Honey
1 Flatbread Dough
2 golden beets
3 oz goat cheese
1/2 Tbs chives, chopped
1 tsp red wine vinegar
1 Tbs olive oil
1/4 tsp sea salt
1/8 tsp black pepper
1 tsp olive oil
- Preheat the oven to 350° and put pizza stone in to start warming up.
- Wash the beets and trim the stems to about 1 inch. Place them in a small baking pan and toss with 1 Tbs olive oil, 1 Tbs water, 1/4 tsp salt and 1/2 tsp pepper.
- Cover with aluminum foil and roast for about 50 minutes, or until there is no resistance when the beets are pierced with a sharp knife. Remove from oven and let cool.
- Turn up temp on oven to 500°.
- When the beets are cool enough to handle, place on a paper towel and rub gently with the towel to remove the skin. Repeat with the second beet. Trim away and discard the stems and any roots. Slice beets to 1/4" thin, place slices in a bowl, and toss with a pinch of salt and pepper, 1 tsp olive oil, and the vinegar.
- After dough has rested at room temp for 15 minutes, roll out on well-floured surface to an 8" circle.
- Spread a thin layer of olive oil, then add goat cheese and beets. Add more goat cheese on top, chives, sprinkle with sea salt, and then drizzle with chestnut honey.
- Bake until done, about 5 minutes, drizzle with a little more honey, and serve immediately.