Ruby Beet Flatbread Extravaganza

"Dish Name: Crimson Harvest Flatbread Type: Entrée Description: This artisanal flatbread features a vibrant beet-infused dough, baked to crispy perfection and topped with roasted butternut squash, caramelized red onions, and dollops of goat cheese. A drizzle of pomegranate molasses adds a sweet-tangy kick, while toasted walnuts provide a satisfying crunch. Fresh arugula lightly tossed in lemon vinaigrette crowns the dish, balancing the richness with a peppery freshness. Served as a shareable entrée, this flatbread is both visually stunning and packed with bold, seasonal flavors."

Annabelle

creator

1/17/2025

date

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This stunning flatbread features a vibrant beet-infused dough, baked to a perfect crisp. Topped with roasted butternut squash, sweet caramelized red onions, and creamy goat cheese, it’s finished with a drizzle of tangy pomegranate molasses and crunchy toasted walnuts. A fresh arugula salad with lemon vinaigrette adds a zesty balance, making this shareable entrée a seasonal celebration of flavors.

ingredients

1 ½ cups all-purpose flour
1 cup cooked beets, pureed
1 tsp active dry yeast
½ tsp salt
½ tsp sugar
3 tbsp olive oil
1 cup butternut squash, diced
1 large red onion, sliced

4 oz goat cheese, crumbled
¼ cup pomegranate molasses
½ cup walnuts, chopped and toasted
2 cups arugula
2 tbsp lemon juice
1 tbsp honey
Salt and pepper to taste

steps

1.
Preheat the oven to 450°F (232°C).
2.
In a mixing bowl, combine flour, salt, and sugar.
3.
In a small bowl, dissolve the yeast in ½ cup warm water and let it sit for about 5 minutes.
4.
Add beet puree and olive oil to the flour mixture, then incorporate the yeast mixture. Knead until smooth, about 5 minutes.
5.
Let the dough rise in a warm place for 30 minutes.
6.
While the dough rises, toss butternut squash with olive oil, salt, and pepper, then roast in the oven for 20-25 minutes until tender.
7.
In a skillet, caramelize sliced red onions over medium heat with a drizzle of olive oil, stirring frequently until golden brown.
8.
Roll out the risen dough on a floured surface into a flatbread shape and place on a parchment-lined baking sheet.
9.
Pre-bake the flatbread for 8-10 minutes until slightly crisp.
10.
Remove from the oven and layer roasted squash, caramelized onions, and goat cheese on top.
11.
Return to the oven for an additional 10 minutes until cheese is slightly melted.
12.
For the arugula salad, whisk together lemon juice, honey, olive oil, salt, and pepper; toss arugula lightly in the mixture.
13.
Drizzle pomegranate molasses over the flatbread before serving, and top with toasted walnuts and arugula.

flatbread seasonal vegetarian beets shareable

DishGen

Ruby Beet Flatbread Extravaganza

Servings: 4

ingredients

1 ½ cups all-purpose flour
1 cup cooked beets, pureed
1 tsp active dry yeast
½ tsp salt
½ tsp sugar
3 tbsp olive oil
1 cup butternut squash, diced
1 large red onion, sliced

4 oz goat cheese, crumbled
¼ cup pomegranate molasses
½ cup walnuts, chopped and toasted
2 cups arugula
2 tbsp lemon juice
1 tbsp honey
Salt and pepper to taste

steps

1.
Preheat the oven to 450°F (232°C).
2.
In a mixing bowl, combine flour, salt, and sugar.
3.
In a small bowl, dissolve the yeast in ½ cup warm water and let it sit for about 5 minutes.
4.
Add beet puree and olive oil to the flour mixture, then incorporate the yeast mixture. Knead until smooth, about 5 minutes.
5.
Let the dough rise in a warm place for 30 minutes.
6.
While the dough rises, toss butternut squash with olive oil, salt, and pepper, then roast in the oven for 20-25 minutes until tender.
7.
In a skillet, caramelize sliced red onions over medium heat with a drizzle of olive oil, stirring frequently until golden brown.
8.
Roll out the risen dough on a floured surface into a flatbread shape and place on a parchment-lined baking sheet.
9.
Pre-bake the flatbread for 8-10 minutes until slightly crisp.
10.
Remove from the oven and layer roasted squash, caramelized onions, and goat cheese on top.
11.
Return to the oven for an additional 10 minutes until cheese is slightly melted.
12.
For the arugula salad, whisk together lemon juice, honey, olive oil, salt, and pepper; toss arugula lightly in the mixture.
13.
Drizzle pomegranate molasses over the flatbread before serving, and top with toasted walnuts and arugula.

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 678a589e7d8108a7661a78af

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Comments

Name: Ruby Beet Flatbread Extravaganza
Yield: 4
Ingredients: 1 ½ cups all-purpose flour; 1 cup cooked beets, pureed; 1 tsp active dry yeast; ½ tsp salt; ½ tsp sugar; 3 tbsp olive oil; 1 cup butternut squash, diced; 1 large red onion, sliced; 4 oz goat cheese, crumbled; ¼ cup pomegranate molasses; ½ cup walnuts, chopped and toasted; 2 cups arugula; 2 tbsp lemon juice; 1 tbsp honey; Salt and pepper to taste

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