Flatbread with Roasted Beets, Texas Goat Cheese and Chestnut Honey

Beets originated somewhere along the Mediterranean and have been known to offer health benefits since ancient times.  In fact, beet juice was considered an aphrodisiac by the Romans and beets have been dubbed nature's viagara.  Recent studies have shown that beets may inhibit tumor growth, and that they are high in antioxidants, folate, vitamin C and iron.  Beet greens (which include Swiss chard) are even more nutritious than the roots which we use here, but both are on Jonny Bowden's list of 150 Healthiest Foods on Earth.  We are growing several beet varieties including Bull's Blood, which is primarily grown for its leafy greens, Golden and Detroit Dark Red.  If you're choosing based on nutritional considerations, red are best, but we love the look and taste of golden beets.

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

Ingredients

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
                       chestnut honey

Procedure

1. Preheat the oven to 350° and put pizza stone in to start warming up.
2. 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.
3. 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. 
4. Turn up temp on oven to 500°.
5. 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. 
6. After dough has rested at room temp for 15 minutes, roll out on well-floured surface to an 8" circle.  
7. 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.
8. Bake until done, about 5  minutes, drizzle with a little more honey, and serve immediately.