Beet and Coconut Bacon Flatbreads

🥘 Ingredients

• beet 1 large
• vegetable oil 2 tsp
• salt
• pepper
• tamari 1 tsp
• maple syrup 1 tbsp
• liquid smoke ¼ tsp
• pepper
• toasted coconut ½ cup
• multigrain flatbreads 2
• garlic clove 1
• Treeline Dairy-Free Herb Garlic Cheese 2 oz
• olive oil 1 tbsp
• baby arugula 2 oz
• lemon juice ½ lemon
• lemon wedges ½ lemon

Roast the beets

1. 1

   Preheat the oven to 425°F. Add beet {peeled and cut into ¼-inch thick wedges}, vegetable oil , and a pinch of - salt and - pepper to a baking sheet , and toss. Roast until fork-tender, 20 minutes to 25 minutes .

Prepare the syrup mixture

1. 1

   Add tamari , maple syrup , liquid smoke , and a pinch of - pepper to a small bowl and whisk until combined.

Make the coconut bacon

1. 1

   Heat a large nonstick skillet over low heat. Add &syrup mixture and toasted coconut , and toss to coat. Cook until slightly charred, stirring constantly to prevent burning, 5 minutes to 7 minutes .

Prepare the herb cashew cheese

1. 1

   Toast multigrain flatbreads in the oven for 3 minutes to 5 minutes . Add garlic clove {peeled and minced}, Treeline Dairy-Free Herb Garlic Cheese , and olive oil to a medium bowl , and blend the herbed cashew cheese until smooth.

Serve

1. 1

   Spread &herbed cashew cheese on the toasted flatbreads and top with &roasted beets and &coconut bacon. Cut the flatbreads into wedges, and top with baby arugula . Drizzle lemon juice on top, and serve flatbreads with lemon wedges . Dig in!