Beetroot flatbread with charred greens
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- Abigail Donnelly
- Makes 2
- Easy
- Fat conscious Health conscious Meat-free
- 15 minutes
- 20 minutes
- Woolworths Ms P Pinot Noir Rosé 2016
Ingredients
- For the flatbread:
- 240 g beetroot, cooked and puréed
- 240 g flour, sifted
- 1 cup plain yoghurt
- 1 T baking powder
- 1⁄2 T olive oil
- 1 bulb fennel, sliced into long strips
- 50 g baby leeks, halved
- 50 g red spring onions
- 50 g white spring onions
- Smoked salt, to taste
Cooking Instructions
Preheat the oven to 180°C and grease a baking tray. Combine the ingredients for the flatbread in a bowl and knead gently. Divide the mixture in half and roll out each half on a floured surface.
Place the flatbreads onto the greased baking tray and bake for 15–20 minutes, or until cooked through and golden.
Heat the olive oil in a nonstick frying pan over a high heat and char the fennel, leeks and onions until golden.
Serve the beetroot flatbreads with the charred greens, sprinkled with smoked salt.
Cook's note: The Polish are pros at treating humble veg, from cauliflower to cabbage, in innovative ways. But from Krakow to Warsaw, beetroot is king. Try it in this pierogi-inspired flatbread and see why.
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