Goat’s cheese is one of those ingredients you either love or hate. I happen to love it, especially when paired with beets and butternut. This beetroot butternut goat cheese flatbread is a recipe that doesn’t require exact measurements but rather a list of ingredients. Add or remove depending on what you have or the number of people you’re catering for. The ingredients below cater for two generous portions.
Before we get to the recipe a few helpful notes.
- The bread base. You can use a bought naan or flatbread. If they are small make individual flatbreads. You can also use a pizza dough, just cook it for 5 minutes before adding the toppings. I used my easy flatbread recipe but instead of dividing the dough into four I rolled it into one big flatbread and precooked it for 5 minutes before adding the toppings.
- I got the most delicious herb and nut spice mix for the Mahne Yehuda Shuk in Israel and have been sprinkling it onto salads and breads. I used that mix to finish this flatbread off, but I realize it’s not an ingredient that’s readily accessible. It’s made from slivered almonds, pine nuts and mixed herbs and so I’ve included slivered almonds and dried mixed herbs in the ingredient list. However, you can also sprinkle dukkah or just leave it and finish it with some rocket before serving.
- The cheese: I love goat’s cheese with this and think it adds something extra. If you don’t like goat’s cheese you can use feta or even some dollops of labneh (here’s how to make that from just a tub of plain yogurt and salt)
Beetroot Butternut and Goat Cheese Flatbread
- 1 small butternut
- 2 beetroots
- 1 shallot
- olive oil
- salt and pepper
- naan / flatbread
- goat cheese
- sliced almonds
- dried herb mix like Herb de Provence
- Preheat the oven to 200°C.
- Peel the butternut and remove the seeds. Cut into small slices. I did a combination of quarter slices (for the top half of the butternut) and strips (for the bottom part). Peel the beetroots and cut into thin wedges, about 12-16 wedges per beetroot. Peel and slice the shallot into thin wedges, set aside.
- Add the butternut and beetroot to a large baking tray and drizzle with olive oil, salt and pepper. Bake for 20 minutes. Then add the sliced shallot to the pan and return to the oven for another 10-15 minutes, or until everything is cooked through and slightly golden. Remove from the oven.
- Add the veggies to your naan or flatbread along with some goat’s cheese, slivered almonds and your herb mix. Drizzle with olive oil and bake in the oven at 200C for 10 minutes until the cheese is soft and creamy.
- Serve immediately.