Very flavorful. Original recipe found on Half Baked Harvest.
Artichoke Ricotta Flatbread
Preheat oven to 450. Grease a baking sheet with olive oil.
On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden.
While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette.
To make the vinaigrette mix all ingredients together.
This is an instant favorite dish. Vibrant in color and flavor. Originally found on The Roasted Root.
Citrus Roasted Beet Salad
Heat oven to 350.
Cut stems of beets. Usually when I buy beets they come in a bunch of two or three so I cooked all of them. Wash the beet and place individually in a tinfoil bowl you create around the beet. I put some olive oil on each one. Cook 30-50 minutes. Should be tender when you put a knife through it. Once cooked use a knife to take skin off and then slice into wedges.
Place Arugula, spinach, beet, clementine, orange, avocado and pistachios in bowl.
Mix the salad dressing together. Pour over the salad and mix well. Ready to serve.