Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables
Serve this dish, courtesy of Bryan Sikora of Talula's Table, for a savory fall meal.
- 6 medium golden beets
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 teaspoon Madras curry powder
- 1 leek, white part only, finely chopped
- 2 large red bell peppers, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup maitake mushrooms, sliced
- 8 brussels sprouts, thinly sliced on a mandoline
- 1/4 pound ricotta salata, thinly sliced
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 cup plain yogurt
- Grilled Flatbread
Preheat oven to 400 degrees.
Place beets in a medium roasting pan and add 1/4 cup water; season with 1 tablespoon salt. Cover beets with a piece of parchment paper-lined aluminum foil and transfer to oven. Roast until tender and easily pieced with a paring knife, about 25 minutes. Using a paper towel, peel skin. Thinly slice beets and set aside.
Meanwhile, in a large skillet, heat butter and curry powder over medium heat. Add leeks and cook, stirring, until tender, 6 to 7 minutes. Add peppers and cook, stirring, until tender, about 10 minutes. Add mushrooms and cook, stirring, until steaming and heated through, 5 to 6 minutes. Remove from heat and set aside.
In a medium bowl, add brussels sprouts, ricotta salata, lemon juice, and olive oil; season with salt and pepper and toss to combine. In a small bowl, whisk together yogurt with a splash of water until smooth; season with salt and pepper.
Lay one piece of flatbread on work surface. Place 3 slices of beets over three-quarters of the flatbread; top with 1/4 cup sauteed vegetables, 2 tablespoons brussels sprouts, and 1 tablespoon yogurt. Starting with the covered portion, roll flatbread toward the uncovered portion and place seam side-up; insert a skewer through seam to secure. Repeat process with remaining pieces of flatbread and vegetable mixture. Remove skewers and slice each in half before serving.
SourceThe Martha Stewart Show, November Fall 2008