Butternut flatbreads with beets and goat’s cheese truffles
These butternut flatbreads are vibrantly colourful and sure to debunk any thoughts of flavourless Meatfree Monday meals. To off-set the sweetness of the beetroot, goat’s cheese is a lovely addition. You can of course use a good salty feta, if you like.
Butternut is one of my favourite vegetables, not only for taste, but also versatility in both savoury and sweet foods. And what better to go with roast butternut than balsamic beets?
Here’s a quick breakdown of what to expect:
- Goat’s cheese, rolled into truffle-sized balls, coated in toasted sesame seeds
- Make your own flatbreads or use a good store-bought version (Turkish flatbreads, tortillas or wraps)
- Beets – store bought will do fine or roast in the oven along with the butternut
- Pan-fried spicy chickpeas
- Definitely whip up a batch of this beetroot and feta pâté. You can find the recipe here
- Shred some crunchy cos lettuce, toss with peppery rocket and it’s a wrap!
PS The beetroot and feta pâté is the clincher. It’s salty, sweet and uber luscious, the ‘saucy’ element that pulls everything together. It’s like a savoury smoothie. Don’t be shy.
Butternut flatbreads with beets and goat’s cheese truffles
Serves 4
- 500g butternut, roughly chopped
- 2-3 tablespoons extra virgin olive oil
- 1/2 teaspoon ground mixed spice
- salt and pepper, to taste
- 400g tinned chickpeas, rinsed and thoroughly drained
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red chilli flakes
- 1/2 teaspoon paprika
- salt and black pepper
- 125g goat’s cheese
- 2 tablespoons white and black toasted sesame seeds, mixed
- 4 flatbreads
- balsamic roast beets
- beetroot and feta pâté
- toasted pumpkin seeds
- handful radishes, thinly sliced
- cos lettuce and rocket leaves
- pomegranate arils
- Start with the roast butternut. Preheat the oven to 200º C. Grease and line a baking sheet with foil. Spread the butternut onto the tray and drizzle with olive oil.
- Season with the mixed spice, salt and pepper. Roast for about 40 -45 minutes until cooked through and tinged golden around the edges.
- To make the chickpeas, heat the olive oil in a frying pan. Toss in the chickpeas and cook on a medium high heat for about 6-8 minutes. Add all the aromatics and continue to cook for several more minutes.
- For the goat’s cheese truffles, simply roll teaspoon amounts of goat’s cheese into balls and toss lightly in the toasted sesame seeds. Cover and chill to firm up until needed.
- To assemble the flatbreads, start with a warmed flatbread as the base. Layer up with lettuce, rocket, butternut and beetroot. Scatter over a handful of chickpeas, followed by sliced radishes, pumpkin seeds and pomegranate arils. Dollop on spoonfuls of beetroot and feta pâté and finish with several goat’s truffles and serve straight away.
9 Comments. Leave new
Looks super delish Di, so guess what is on the menu for tonight. xx Antoinette
Hope Tony enjoyed all that colour! I could eat these everyday. Will be doing the recipe for the flatbreads soon….
This dish was absolutely delicious Di. I agree with you the beetroot and feta pate definitely added that yum factor….I could eat it by the tablespoons full. Thanks for another fab recipe.
This look seriously incredible. Your photos, and that combination of roast beetroot and goats cheese truffles on warm flatbread….and pomegranate! Sounds gorgeous. Love the black plate as well.
Hi Claudia. Thanks so much. I must say there’s a load of texture and colour happening on one plate, but it’s a such a delicious combination of flavours. I could definitely eat this at least once a week!
Looks lovely – Im so making this tonight – I have beautiful beetroot in my garden and instead of lettuce Im using fresh baby spinach xx
Hi Di, looks delicious. Do have a flatbread recipe?
I have attempted a few but have not find the perfect one yet:)
Hi there. I sure do. The one I use time and again is the yoghurt flatbread recipe. It’s also on the blog. You’ll find it in the bread category. Let me know if you don’t come right.
Gosh Audrey. What a dream to go into the garden to collect produce for supper. The baby spinach will be perfect with the beets and butternut.