Beet Flatbread with Asparagus Walnut Pesto

Ingredients

Beet Flatbread

• 1 small cauliflower, including the stem, green leaves removed
• 3 small beets (or 1 large), peeled and diced
• 1 cup almond flour
• ½ tablespoon caraway seeds
• ¾ teaspoon sea salt, divided
• 8 pasture-raised eggs, divided

Asparagus Walnut Pesto

• 1 pound asparagus, woody ends trimmed
• 2 garlic cloves
• ¼ cup raw walnuts
• ⅓ cup nutritional yeast
• ¼ teaspoon freshly ground black pepper
• 1 lemon, juiced
• ¼ cup olive oil
• 1 large shallot, thinly sliced
• 1 tablespoon apple cider vinegar

Optional toppings

• Sliced scallions
• Sumac
• Flaked salt

Method

Step 1

Preheat the oven to 400°F.

Step 2

In a food processor, add the diced beets and turn on for 10 seconds. Scrape sides and process for 10 more seconds.

Step 3

Roughly chop the cauliflower and add to the food processor with the minced beets. Pulse until the mass resembles couscous.

Step 4

Pour into a large mixing bowl and add the almond flour, caraway seeds, and ½ teaspoon of salt. Mix well and create a well in the middle, then add 4 eggs and beat to incorporate with the flour.

Step 5

Line a large baking sheet with parchment paper and pour the cauliflower beet mixture on top. Flatten to ¾ inch, use 2 baking sheets if necessary. Transfer to the middle rack of the oven and bake for 20-25 minutes or until golden brown.

Step 6

Place two pots on the stove, fill them with water, and bring to boil. In one pot, add the asparagus and cook for 3 minutes. In the other pot, add the eggs, reduce heat to medium, and cook for 9 minutes. Drain water from asparagus but reserve ¼ cup. Remove eggs from the pot and place in ice water.

Step 7

Add asparagus, garlic, walnuts, nutritional yeast, ground pepper, lemon juice and olive oil to a food processor and process until smooth. If too thick, add one tablespoon of the reserved water from the asparagus at a time. Add shallot to a bowl with apple cider vinegar and an optional beet peel (to add color), let it pickle for 5 minutes.

Step 8

When flatbread is ready, remove from the oven and let it cool for 15 minutes. Then cut flatbread and top with asparagus pesto, hard-boiled eggs, pickled shallots, and optional sumac, scallions, and flaked salt.

Nutritional Information

Nutritional analysis (per serving): Calories: 599g, Total Fat: 44g, Saturated Fat: 7g, Cholesterol: 373mg, Fiber: 12g, Protein: 30g, Carbohydrates: 28g, Sodium: 640mg, Sugars: 11g, Net Carbs: 16g

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