Updated: May 12, 2021
Pesto and mushrooms compliment the earthy tone of beet microgreens in this scrumptious flatbread. Don't forget the red onions, garlic, and crumbled goat cheese!
Ingredients (serves 2):
2 individual pre-made flatbreads (you can use cauliflower or broccoli flatbreads for a gluten-free meal)
pesto (enough to layer each flatbread to the thickness of your choosing)
4 cloves of garlic, minced
2 cups of mushrooms, chopped or sliced (any kind)
1 cup red onion, chopped
4 oz goat cheese, crumbled
1 cup of beet microgreens
Preheat oven according to the flatbread package instructions.
Spread as much pesto you like over each flatbread. Add a layer of minced garlic on top of the pesto.
Sprinkle on fresh mushrooms, red onions, and crumbled goat cheese.
Bake the flatbread as long as instructions call for.
When flatbread is fully cooked sprinkle on the beet microgreens and enjoy!