Pickled Beet Flatbread with Lemon Poppy Seed Dressing

Recipe by The Gourmet RD

These flatbreads are totally yummy you have to try them!

Ingredients

• 2 cups cooked beets
• ¼ tsp cinnamon
• ⅛ tsp ground cloves
• 1 pinch coarse salt
• 4 tbsp extra virgin olive oil
• ⅔ cup plain nonfat yogurt
• 2 tbsp low fat mayonnaise
• 4 tbsp honey
• 2 tbsp apple cider vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp Poppy seeds
• 1 tsp pure lemon extract ( {optional} )
• 6 whole grain flatbreads (toasted)
• 2 cups cooked shredded chicken
• 4 oz goat cheese, crumbled ( {I used lemon flavored} )
• 16 oz jar pickled beets (drained and diced)
• 1 cup fresh arugula (washed)
• ½ cup pecans (chopped {optional} )
• Beet spread
• 1 zest and juice of lemon
• Lemon and poppy seed dressing
• 1 zest and juice of lemon
• Flatbreads

Method

1. To make beet spread: Place beets, lemon, cinnamon, cloves and salt in a food processor. Pulse while drizzling olive oil in, until beet spread is smooth, occasionally scraping sides with a spatula.
   
   To make the dressing: Whisk together all ingredients. Taste and adjust seasonings, if necessary. For stronger lemon flavour, add extract.
   
   To assemble flatbreads: Spread 2 Tbsp. beet spread on a toasted flatbread. Top with shredded chicken, goat cheese, diced pickled beets, arugula and pecans. Drizzle with lemon poppy seed dressing.

View the recipe instructions at The Gourmet RD