Mediterranean flatbreads with beet salad and skordalia

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mediterranean flatbreads with beet salad and skordalia

Vegan, Mediterranean, Dairy-Free, Soy-Free

2 Servings, 720 Calories/Serving

15 Minutes

These vegetable-laden flatbreads are everything we love about Mediterranean food, plus they’re ready in 15 minutes with minimal cleanup.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound peeled roasted beets
  • 4 or 5 sprigs organic fresh dill
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • 3 tablespoons walnuts
  • 2 ounces organic shredded carrots
  • 4 round whole grain flatbreads
  • Sun Basket skordalia lima bean dip (lima beans - EVOO - lemon juice - maple syrup - garlic - kosher salt - black pepper)

Ingredient IQ

According to the Herb Society of America, dill has been prized for thousands of years for its medicinal qualities. In ancient Rome, “gladiators were fed meals covered with dill because it was hoped that the herb would grant them valor and courage.”

Nutrition per serving

Calories: 720, Protein: 16g (32% DV), Fiber: 10g (40% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 27g, Polyunsaturated Fat: 11g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 720mg (30% DV), Carbohydrates: 72g (24% DV), Total Sugars: 14g, Added Sugars: 1g (2% DV).
Contains: Tree Nuts (walnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the beet and carrot salads

  • Cut a small corner from the beet packaging and drain off any excess liquid; coarsely chop the beets.
  • Coarsely chop the dill.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the lemon-tahini dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the beets, dill, and walnuts and toss to coat; season to taste with salt and pepper.
In a small bowl, stir together the carrots, lemon juice, and parsley; season to taste with salt and pepper.

2

Toast and assemble the flatbreads

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the flatbreads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.
Spread the skordalia lima bean dip evenly over the flatbreads. Top with the beet salad and then the carrot salad.

Serve

Transfer the flatbreads to individual plates and serve with the lemon wedges.

Kids Can!

  • Juice the lemon.
  • Strip the parsley leaves.
  • Stir the lemon-tahini dressing.
  • Assemble the beet and carrot salads.
  • Help assemble the flatbreads.