Best with Garlic Herb Marinated Baby Beets

Rainbow Roasted Veggie Flatbread

Prep Time: 20 Minutes // Cook Time: 20 Minutes Servings: 2-3

What to do

  1. Preheat the oven to 400° F.
  2. Add the carrots, tomatoes, zucchini, yellow squash, 2 cloves of garlic and radicchio to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Gently toss with your hands until the vegetables are coated. Arrange in one layer, a little bit of overlapping is fine. Set aside the roasted red peppers and sliced beets, allowing them to remain at room temperature.
  3. Roast vegetables for 15- 18 minutes or until vegetables are lightly browned and fork tender. Halfway through, rotate the pan and remove the radicchio.
  4. Once finished, set the vegetables aside to cool, removing the cloves of garlic. Keeping the oven on, place the naan bread directly into the oven. Allow to toast for 8-10 minutes or until the bottom is browned and the bread is no longer flexible.
  5. While the vegetables cool and the naan is toasting, make the whipped herb & beet feta. Add all the Whipped Feta ingredients and the 2 cloves of roasted garlic to a food processor or high powered blender. Blend until smooth. If necessary, add an extra teaspoon of olive oil to achieve a smooth texture.
  6. Once the naan bread is toasted, allow to cool for a couple minutes.
  7. To assemble the flatbread(s) generously spread the naan with whipped herb & beet feta and layer the vegetables in rainbow order. Top with fresh basil, oregano, and a drizzle of olive oil. Enjoy!

What you’ll Need

1 large or 2 small naan breads

3- 4 small carrots, sliced lengthwise

2- 3 roasted red peppers, sliced lengthwise

1 small head of radicchio, leaves peeled apart

1 pint sungold tomatoes

1 zucchini, sliced into 1⁄4” thick rounds

1 small yellow squash, sliced into 1⁄4” thick rounds

1 container Love Beets Marinated Garlic Herb Baby Beets, sliced into half moons.

2 cloves garlic

3 tbsp olive oil

3⁄4 tsp salt

Freshly cracked black pepper, to taste

Fresh basil and oregano, to garnish

Whipped Feta:

8 oz In the brine feta

1⁄4 cup plain greek yogurt

2 tbsp fresh oregano, chopped

2 tbsp olive oil

2 Garlic & Herb Marinated Beets

1⁄4 tsp salt

Freshly cracked black pepper, to taste