Tuesday, July 12, 2016

Roasted Beet and Sweet Corn Flatbread with Pistachio Pesto


If you love the farmer's market like I do, you know this is a great time to stock up on sweet corn. The taste doesn't even compare to the canned stuff and it adds a pop of freshness to any summer meal. This flatbread is perfect served as an appetizer or at dinner with a leafy green salad.


1. Preheat oven to 425. Place the beets, corn and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast 20 minutes. 

2. Meanwhile, combine the pesto ingredients in a food processor. Spread pesto onto each flatbread. 




3. Top the flatbreads with roasted veggies and sprinkle with goat cheese. Bake 8 minutes.  



4. Finish the flatbreads with parsley and serve.



Roasted Beet and Sweet Corn Flatbread with Pistachio Pesto
Serves 4

All you need:
2 beets, peeled and diced
2 ears sweet corn, kernels removed
1 yellow onion, sliced
Olive oil
Salt and pepper, to taste

Pesto
1/2 cup shelled pistachios
1/4 cup olive oil
10 fresh basil leaves
2 garlic cloves, chopped
1/4 cup Parmesan cheese 
Salt and pepper, to taste

2 naan flatbreads (such as Stonefire)
2 oz. fresh goat cheese
Chopped flat leaf parsley, for garnish 

All you do:
1. Preheat oven to 425. Place the beets, corn and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast 20 minutes. 
2. Meanwhile, combine the pesto ingredients in a food processor. Spread pesto onto each flatbread. 
3. Top the flatbreads with roasted veggies and sprinkle with goat cheese. Bake 8 minutes.  
4. Finish the flatbreads with parsley and serve. 
 

No comments:

Post a Comment