Grilled Beet Flatbread

Ingredients:

• 2 whole wheat flatbreads
• 4 medium beets, any colors - greens cut off, beets peeled, and sliced about 1/4 inch thick
• 1 Tablespoon olive oil + extra for brushing on flatbread
• salt and pepper
• 4 large handfuls Kale
• 1/4 cup raw almonds, chopped
• 1 Tablespoon agave
• 1 cup balsamic vinegar
• 2 Tablespoons feta cheese

Preparation:

1. Preheat grill or a cast-iron grill plate over your stove to medium low heat.
2. In a small bowl, toss the sliced beets with olive oil and a few dashes of salt and pepper. Be sure to toss the yellow beets separately from the red beets, so the red color won't bleed onto the yellow. Once grill is to heat, place beets in a single layer and cook slowly until there are nice char-marks, about 8-10 minutes. Flip and cook the other side until the beets are fork-tender.

FOR BALSAMIC REDUCTION:

1. While the beets are cooking, you can start on the balsamic reduction. In a small saucepan, heat the balsamic vinegar until it comes to a rapid boil. Reduce heat to just a simmer, stirring occasionally until the vinegar has reduced to about half it's original amount and is a syrupy consistency. Remove from heat.

FOR "CANDIED" ALMONDS:

1. Place chopped almonds and agave in a small pan on low heat. Stir often and keep a close eye on the almonds. Make sure they are all coated with agave. The agave will become a deep brown color, and as soon as that happens, take it off the heat. Any longer and it will burn, and you do not want that! Put the almonds on a plate and using a fork, separate the individual almonds so they aren't stuck together in one big clump.

FOR KALE:

1. Place the kale in a large pan over low heat. Sprinkle a few drops of water in the pan and cover to create a steam. Let sit for about 2 minutes just so it can soften a bit. Use tongs to toss the kale around. You want it to wilt just a tiny bit so it still holds its crunch and color but it more pliable.

TO ASSEMBLE:

1. Either microwave the flatbreads or warm over a pan. Brush with a small amount of olive oil. Divide the kale between two flatbreads. Top with beets, candied almonds, and feta. Drizzle with the balsamic reduction. Cut into individual slices.

https://happyfoodhealthylife.com/grilled-beet-flatbread-salad/

Potato and Leek Flat Bread With Greens

INGREDIENTS

• flour for the work surface
• 1 pound refrigerated pizza dough
• cornmeal for the pan
• 2 small leeks (white and light green parts), cut into thin strips
• 2 medium red potatoes (about 3/4 pound), thinly sliced
• 1 teaspoon fresh thyme
• 3 tablespoons extra-virgin olive oil
• kosher salt and black pepper
• 1/4 cup grated Gruyère (1 ounce)
• 4 cups mixed greens

INSTRUCTIONS

Heat oven to 450° F. On a lightly floured surface, roll and stretch the dough into a ¼-inch-thick circle or rectangle.
Sprinkle a baking sheet with the cornmeal and place the dough on top.

In a large bowl, combine the leeks, potatoes, thyme, 1 ½ tablespoons of the oil, ¾ teaspoon salt, and ½ teaspoon pepper.
Scatter vegetables over the dough and sprinkle with the Gruyère. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.

Drizzle the greens with the remaining 1 ½ tablespoons of oil and season with ¼ teaspoon each salt and pepper. Serve with the flat bread.

http://www.realsimple.com/food-recipes/browse-all-recipes/potato-leek-flat-bread-greens