Braised Beet and Citrus Puff Pastry Flatbread
>
Braised Beet and Citrus Puff Pastry Flatbread

Braised Beet and Citrus Puff Pastry Flatbread

Simply-braised beets with whipped goat cheese, winter citrus, prosciutto and arugula built on a Pillsbury™ puff pastry is a delicious combination.

Servings: 12 servings (1 serving = 1 flatbread)
Braised Beets
INGREDIENT
WEIGHT
MEASURE
Red beets, washed, greens removed
1 lb
3 each
Golden beets, washed, greens removed
1 lb
3 each
Water
2 lb
4 cups
Salt
1/2 tsp
Black pepper, ground
1/4 tsp
Extra virgin olive oil
2 tsp
Flatbread
INGREDIENT
WEIGHT
MEASURE
Whipped Goat Cheese
INGREDIENT
WEIGHT
MEASURE
Goat cheese, softened
1 lb
2 cups
Heavy cream
1 lb
2 cups
Salt
1/2 tsp
Black pepper, ground
1/4 tsp
Fresh chives, sliced
1 Tbsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Oranges, whole
2 each
Grapefruit, whole
2 each
Prosciutto, torn in pieces
12 oz
Arugula greens
2 oz
3 cups
Braised Beets
  1. Add whole red beets and golden beets to 2 separate sauce pans.
  2. Pour 2 cups water into each pan; divide salt, pepper and olive oil evenly between pans.
  3. Cover and bring to a boil; reduce heat to a low simmer and cook for an hour until beets are fork-tender.
  4. Transfer beets out of liquid and into a container; allow to cool completely in refrigerator.
  5. Remove skins and slice or dice as desired; keep cold until Assembly.
Flatbread
  1. Place puff pastry sheets on parchment-lined sheet pans and cover with additional parchment.
  2. Thaw either at room temperature for 15-30 minutes until flexible or refrigerated overnight.
  3. Cut each sheet into 3 equal rectangles; recover with parchment and stack 3 additional sheet pans on top to prevent dough from rising.
  4. Bake as directed below until golden brown; allow to cool at room temperature.
BAKE:
TEMP
TIME
Convection Oven*
350°F
30-35 minutes
Standard Oven
400°F
35-40 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 15 minutes of baking.
Whipped Goat Cheese
  1. Add goat cheese, heavy cream, salt, pepper and chives to a mixer bowl fitted with paddle attachment.
  2. Mix on low speed for 1-2 minutes until smooth; keep cool until needed.
Assembly
  1. Trim outer layer and pith of oranges and grapefruits to expose flesh; cut each one into 24 segments/pieces.
  2. Spread 2 oz (#16 scoop) Whipped Goat Cheese onto each cooled puff pastry.
  3. Add 2 oz each of prepared red and golden Braised Beets, 4 segments each of oranges and grapefruits and 1 oz torn prosciutto evenly across top.
  4. Garnish with 1/4 cup arugula and serve immediately.

  • Make a balsamic reduction to drizzle on top for added zing if desired. Cook beets ahead of time and allow to chill overnight.
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 flatbread
Calories
920
Calories from Fat
610
% Daily Value
Total Fat
68g
104%
Saturated Fat
38g
188%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
1110mg
46%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
10%
Sugars
10g
Protein
26g
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 1/2 High-Fat Meat; 10 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content