Beetroot and Goat’s Cheese Topped Flatbread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    771

These flatbreads are a way to use up leftover ingredients from other recipes. Use the last few beetroots, the last crumble of goat’s cheese and drizzle of pesto to make a tasty lunch. Appliance: MultiPro OneTouch

recipe updated May 26, 2025

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Lemon icon
    Lemon
    1
  • Parmesan cheese icon
    Parmesan cheese
    30 g
  • Water icon
    Water
    150 g
  • Goat cheese icon
    Goat cheese
    as needed
  • Mixed salad leaves icon
    Mixed salad leaves
    100 g
  • Fresh basil leaves icon
    Fresh basil leaves
    10 g
  • Vegetable oil icon
    Vegetable oil
    120 g
  • Mixed nuts icon
    Mixed nuts
    70 g
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Dried yeast icon
    Dried yeast
    7 g
  • All purpose flour icon
    All purpose flour
    300 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Caster sugar icon
    Caster sugar
    1 teaspoon
  • Sour cream icon
    Sour cream
    50 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Vegetable oil icon
    Vegetable oil
    as needed
  • Olive oil icon
    Olive oil
    as needed
  • Cooked beets icon
    Cooked beets
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Baking tray - large
  • kCook icon Frying pan
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Bowl

Step preview

  1. Making the pesto:
  2. Fit the Knife Blade
  3. Add the ingredients into the appliance bowl
  4. Select the Puree preset
  5. Transfer the pesto into a clean bowl and set aside
  6. Making the flatbreads:
  7. Clean the appliance bowl and fit the Dough Tool
  8. Add the ingredients into the appliance bowl
  9. Let rest – 5 minutes
  10. Then add the next ingredients
  11. Select the Dough preset
  12. Transfer the dough onto a lightly floured work surface and knead lightly
  13. Place the dough in a clean bowl and cover
  14. Prove until doubled in size – 1 hour
  15. Grease the baking trays with oil
  16. Divide the dough into four equal pieces
  17. Roll each piece into a ball and shape into a flatbread, about 15 cm wide
  18. Place the flatbreads on the baking trays and cover
  19. Let rest – 10 minutes
  20. Preheat the oven - 180ºC
  21. Preheat a frying pan – medium-high heat
  22. Add oil into the pan
  23. Fry each flatbread on both sides until slightly browned – 3 minutes
  24. Transfer the flatbreads onto the baking trays
  25. Bake – 8 minutes, 180ºC
  26. Remove from the oven and let cool slightly
  27. Assemble the Express Serve attachment with the slicing disc
  28. Place a bowl underneath the attachment
  29. Slice the cooked beetroots into the bowl using the pusher – slow speed
  30. Top the flatbreads with beetroot slices, scatter with cheese and drizzle with pesto
  31. Serve
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