Easy Roasted Beet and Goat Cheese Salad Flatbreads
APPROXIMATE MACROS per 1 salad flatbreadu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 529u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 15gu003cbru003eu003cstrongu003ecarbohydrates:u003c/strongu003e 57gu003cbru003eu003cstrongu003efat:u003c/strongu003e 27.7g
Servings 3 servings
Calories 529kcal
Ingredients
- 3 store-bought naan (regular or gluten-free) 1 large beet, roasted and diced 1 ½ cups chopped arugula 1 cup cooked quinoa ⅓ cup toasted cashews, roughly chopped ½ cup crumbled goat cheese for the dressing (made right in the bowl): 3 tbsp extra virgin olive oil juice of 1/2 lemon ½ tsp garlic powder ½ tsp sea salt (or to taste) ¼ tsp black pepper 1 tbsp honey
Instructions
- toast the naan: lightly brush each naan with a little olive oil and toast in a skillet or oven until golden and crisp on the edges.
- roast the beet: peel and dice the beet, toss with a drizzle of olive oil, salt, and pepper, and roast at 400°F for about 30–35 minutes or until tender. let cool slightly.
- make the salad: in a large bowl, add the arugula, cooked quinoa, roasted beet, toasted cashews, and crumbled goat cheese.
- add the dressing: pour the olive oil, lemon juice, garlic powder, salt, pepper, and honey right over the salad ingredients. toss gently until evenly coated.
- assemble: pile the salad evenly over the toasted naan. slice each flatbread and enjoy warm or at room temperature.
- optional upgrades: add avocado or grilled tofu/chicken for extra protein drizzle with balsamic glaze for a hint of tangy sweetness