Recipe: Beet and Rice Flatbread



 

This root to stem recipe is all about beets! Sushi rice and beets pulse together to create a stunning and delicious gluten-free flatbread. Layer with store-bought or homemade hummus and toppings that include the beet leaves and stems. We dare you to beat this.

Flatbread:

1                                              bunch of beets with tops, about 3 large

4 cups (1L)                             cooked U.S. sushi rice

2                                              eggs

½ cup (125 mL)                       flax meal

2 tbsp (30 mL)                         olive oil

2 tbsp (30 mL)                         lemon juice

½ tsp (2 mL)                            each salt and pepper

Toppings:

1 cup (250 mL)                          garlic hummus

2 cups (500 mL)                        shredded smoked cheddar

½ cup (125 mL)                        sliced Kalamata olives

2 cups (500 mL)                        halved grape tomatoes

Reserved beet leaves and stems (*see below)

2 tsp (10 mL)                            olive oil

1 tsp (5 mL)                              lemon juice

¼ tsp (1 mL)                             each salt and pepper

 

*Remove leaves and tender stems from beets and soak in a bowl of cold water to crisp.

Preheat oven to 400F.

Flatbread: Wrap each beet in foil and roast in oven for 1 hour. Let cool enough to handle; rubbing the skins away using gloved hands. Pulse beets in a food processor until finely chopped; add rice and pulse to combine. Scrape mixture into a bowl and stir in eggs, flax meal, oil, lemon juice and salt and pepper. Divide mixture between 2 parchment-lined baking sheets; spreading each into ¼-inch (5 mm) thick oval flatbreads. Bake for 30-40 minutes until breads are lightly golden on the bottom. (If desired, flatbreads can be cooled, tightly wrapped and frozen at this point for future use.)

Toppings: Spread each flatbread with ½ cup (125 mL) hummus, divide and sprinkle evenly with cheddar, olives, and tomatoes. Return flatbreads to oven, lined with just the parchment (no baking sheets) to crisp. Bake for 15-20 minutes until cheese is melted and bubbly and flatbread bottoms are crisp.

Meanwhile, dry and thinly slice beet greens; toss with oil, lemon juice and salt and pepper. Sprinkle on flatbreads just before serving.

 

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