Beetroot flatbread with charred greens

Beetroot flatbread with charred greens

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  • Makes 2
  • Easy
  • Fat conscious Health conscious Meat-free
  • 15 minutes
  • 20 minutes
  • Woolworths Ms P Pinot Noir Rosé 2016


  • 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.

Discover more bread recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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