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Active Time:25 minsTotal Time:1 hr 45 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 45 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ouncessmall-to-medium beets, scrubbed2teaspoonsextra-virgin olive oil plus 5 tablespoons, divided4whole-wheat flatbreads, such as whole-grain naan1 ⅓cupslabneh or whole-milk plain Greek yogurt, divided2teaspoonslemon zest3tablespoonslemon juice, divided½teaspoonsalt, divided4cupspacked arugula⅛teaspoonground pepper8ouncessmoked salmon, torn into slivers
Cook Mode(Keep screen awake)
Ingredients
12ouncessmall-to-medium beets, scrubbed
2teaspoonsextra-virgin olive oil plus 5 tablespoons, divided
4whole-wheat flatbreads, such as whole-grain naan
1 ⅓cupslabneh or whole-milk plain Greek yogurt, divided
2teaspoonslemon zest
3tablespoonslemon juice, divided
½teaspoonsalt, divided
4cupspacked arugula
⅛teaspoonground pepper
8ouncessmoked salmon, torn into slivers
DirectionsPreheat oven to 425°F. Place each beet on a square of foil and drizzle with some of the 2 teaspoons oil. Wrap tightly and place on a baking sheet. Roast until you can easily pierce the beet with the tip of a sharp knife, about 45 minutes. Unwrap the beets and set aside until cool enough to handle, about 30 minutes. Peel and refrigerate until chilled, about 15 minutes.Meanwhile, reduce oven temperature to 350°. Place flatbreads on the baking sheet and brush both sides with 1 tablespoon oil. Bake the flatbreads until slightly crispy around the edges, about 10 minutes.Combine the beets, 1 cup labneh (or yogurt), 2 tablespoons oil, lemon zest, 1 1/2 tablespoons lemon juice and 1/4 teaspoon salt in a food processor; process until smooth.Toss arugula with the remaining 2 tablespoons oil, 1 1/2 tablespoons lemon juice, ¼ teaspoon salt and pepper in a medium bowl. 5. Spread the beet mixture on the flatbreads and divide the arugula and smoked salmon among them. Dollop the remaining 1/3 cup labneh (or yogurt) on top.Originally appeared: EatingWell Magazine, December 2020
Directions
Preheat oven to 425°F. Place each beet on a square of foil and drizzle with some of the 2 teaspoons oil. Wrap tightly and place on a baking sheet. Roast until you can easily pierce the beet with the tip of a sharp knife, about 45 minutes. Unwrap the beets and set aside until cool enough to handle, about 30 minutes. Peel and refrigerate until chilled, about 15 minutes.Meanwhile, reduce oven temperature to 350°. Place flatbreads on the baking sheet and brush both sides with 1 tablespoon oil. Bake the flatbreads until slightly crispy around the edges, about 10 minutes.Combine the beets, 1 cup labneh (or yogurt), 2 tablespoons oil, lemon zest, 1 1/2 tablespoons lemon juice and 1/4 teaspoon salt in a food processor; process until smooth.Toss arugula with the remaining 2 tablespoons oil, 1 1/2 tablespoons lemon juice, ¼ teaspoon salt and pepper in a medium bowl. 5. Spread the beet mixture on the flatbreads and divide the arugula and smoked salmon among them. Dollop the remaining 1/3 cup labneh (or yogurt) on top.
Preheat oven to 425°F. Place each beet on a square of foil and drizzle with some of the 2 teaspoons oil. Wrap tightly and place on a baking sheet. Roast until you can easily pierce the beet with the tip of a sharp knife, about 45 minutes. Unwrap the beets and set aside until cool enough to handle, about 30 minutes. Peel and refrigerate until chilled, about 15 minutes.
Meanwhile, reduce oven temperature to 350°. Place flatbreads on the baking sheet and brush both sides with 1 tablespoon oil. Bake the flatbreads until slightly crispy around the edges, about 10 minutes.
Combine the beets, 1 cup labneh (or yogurt), 2 tablespoons oil, lemon zest, 1 1/2 tablespoons lemon juice and 1/4 teaspoon salt in a food processor; process until smooth.
Toss arugula with the remaining 2 tablespoons oil, 1 1/2 tablespoons lemon juice, ¼ teaspoon salt and pepper in a medium bowl. 5. Spread the beet mixture on the flatbreads and divide the arugula and smoked salmon among them. Dollop the remaining 1/3 cup labneh (or yogurt) on top.
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)338Calories17gFat31gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
