Beetroot & Feta Flatbread

It's a perfect time of year guys for pulling up beetroots and this is a simple recipe to put them to good use. By simply roasting them with thyme, rosemary, bay and a little olive oil will help intensify the flavour!
Here is a healthy recipe ahead of your #meatfreemonday. Beetroot and feta topped flatbreads enjoy.

 

Makes 2 Flatbreads

 

Ingredients

 

3 Medium sized Beetroots (any colour)
2 Sprigs of Thyme
1 Sprig of Rosemary
Couple of Bay Leaves
Drizzle of Olive Oil
125g of Feta Cheese

 

For the Dough and Sauce follow the Courgette Flatbread recipe.

 

Method

 

Preheat the oven to 200c.

 

Clean the beets then remove the roots, stalks and peel them.

 

Wrap the beets in foil with the bay, rosemary, thyme, oil and if your using different colours then wrap them individually.  Place on a roasting tray, then into the oven for 40-45 minutes until softened. Leave to cool completely.

 

Top the flat breads with sliced beetroot and crumble over the feta. Place back in the oven for 10-15 minutes until golden and crisp.

 

Serve on a wooden board and crumble over a little feta.