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Beet and Rice Flatbread

This root to stem recipe digs beets! Sushi rice and beets pulse together to create a stunning and delicious gluten-free flatbread.

Featuring U.S. rice

	Flatbread
1	bunch beets with tops, about 3 large
800 g	cooked U.S. sushi rice
2	eggs
125 g	flax meal
30 ml	olive oil
300 ml	lemon juice
1/2 tsp	each salt and pepper
	Toppings
250 g	garlic hummus
500 g	shredded smoked Cheddar
125 g	sliced Kalamata olives
500 g	halved grape tomatoes
	Reserved beet leaves and stems (*see below)
10 ml	olive oil
5 ml	lemon juice
1/4 tsp	each salt and pepper

Wrap each beet in foil and roast in oven for 1 hour. Let cool enough to handle; rubbing skins away using gloved hands.
Pulse beets in a food processor until finely chopped; add rice and pulse to combine. Scrape mixture into a bowl and stir in eggs, flax meal, oil, lemon juice and salt and pepper.
Divide mixture between 2 parchment-lined baking sheets; spreading each into ¼-inch (5 mm) thick oval flatbreads. Bake for 30-40 minutes until breads are lightly golden on bottoms. (If desired, flatbreads can be cooled, tightly wrapped and frozen at this point for future use.)

Spread each flatbread with ½ cup (125 g) hummus, divide and sprinkle evenly with Cheddar, olives, and tomatoes. Return flatbreads to oven, lined with just the parchment (no baking sheets) to crisp the flatbread. Bake for 15-20 minutes until cheese is melted and bubbly and flatbread bottoms are crisp.
Meanwhile, dry and thinly slice beet greens; toss with oil, lemon juice and salt and pepper.
Sprinkle on flatbreads just before serving.

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