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Pistachio, Arugula, and Beet Flatbread

  • Author: Misfits Market


  • 1 large, ready-to-eat flatbread
  • 2 cups boiled beets, quartered
  • 1/2 cup herbed goat cheese
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup red onions, thinly sliced
  • 1 cup baby arugula
  • 3 tablespoons pistachios, chopped
  • Juice from 1/2 lemon
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Bake flatbread according to package instructions.
  2. Let flatbread cool slightly. Then, spread the goat cheese evenly along the bread, leaving about 1/2-inch around the edges for the crust.
  3. Layer arugula, beets, and red onions. Drizzle extra virgin olive oil on top and add salt, pepper, pistachios, and a squeeze of lemon juice evenly across the flatbread.
  4. When ready, use a pizza cutter to divide and portion to size preferences. Share and enjoy!