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Roasted baby beets, bacon, and herbed goat cheese atop crispy grilled flatbread.
1. Preheat the oven to 400°F. Wrap the beets in 2 pieces of aluminum foil, separating the red and golden beets. Roast for 45 minutes to 1 hour, until fork tender. Remove from the oven and let cool slightly. When cool enough to handle, chop the beets into 1/2-inch pieces.
2. Meanwhile, place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the bacon grease.
3. Stir together the goat cheese, rosemary, thyme, and lemon zest in a small bowl. Set aside.
4. Place a grill pan over medium-high heat. Place the dough on a lightly floured work surface and roll out to 1/4-inch thickness. Brush one side of the dough with some of the reserved bacon grease. Place the bread, grease side down, on the grill pan and cook for about 5 minutes, until slightly charred. Brush the other side with more bacon grease, flip the dough, and grill for another 3 to 4 minutes, until golden brown. Transfer the dough to a work surface. Spread the goat cheese mixture evenly over the surface of the flatbread. Top with the spinach, beets, and bacon and drizzle the lemon juice over the top. Season with salt and pepper and serve.
This recipe is adapted from Kelsey’s Essentials.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
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