Welp, the naan is back.
We did our very best to whittle down our
impressive excessive supply of naan by eating more of these than I’d care to admit. And while I love all things caprese, variety is truly the spice of life.
Though, speaking of variety, I will fully admit that arugula has made an appearance in about 99.9% of the things I’ve cooked and/or eaten in the last two weeks. I just can’t seem to get enough of that peppery green goodness, especially with a little lemon juice and olive oil. Come to think of it, my arugula obsession might actually explain why I keep panic buying lemons. I’ll know full well that I have 5 lemons sitting on the kitchen counter, but every time I get to the grocery store, I end up buying 3 more. You know, just in case I want another 18 arugula salads…which I definitely do.
So yes, the naan is back, as is my ambivalence toward the pizza/flatbread debate. Whatever you want to call it — I’m sticking with flatbread because it makes me feel way classier than I really am — this goat cheese and beet situation is delicious in every way imaginable. The earthy sweetness of the beets balances nicely with the tangy goat cheese. The bright, lemony vinaigrette compliments the peppery arugula.
And don’t even get me started on the crispy little sopressata bites. Probably at least 85% of everything you’ll encounter on this blog will be vegetarian. Maybe someday I’ll assemble some of my thoughts and write down exactly why that is. But for now, suffice it to say that I am appreciating this sopressata in a way that only someone who has not eaten pork products in 5 years can appreciate crispy fried meats.
I hope you’ll do the same.
- 4 pieces of naan
- 6 ounces goat cheese
- 2 beets, pre-cooked (I like Love Beets brand)
- 4 ounces of sopressata (or any salami)
- 2 cups arugula
- 1 lemon
- 1 tablespoon olive oil
- salt and pepper, to taste
- Pre-heat grill on medium heat.
- Slice the sopressata into thin slices and arrange in a single layer in a large skillet over medium heat. Cook for 6-8 minutes or until crispy and brown, flipping each piece once halfway through cooking. While the sopressata is cooking, dice the beets into bite-sized pieces, crumble the goat cheese, and arrange evenly on the naan. Top with the sopressata and grill until crust is crispy, about 5 minutes.
- While flatbread is grilling, toss the arugula with a squeeze of lemon juice, olive oil, and salt and pepper.
- Remove the flatbreads from the grill, top with the arugula, and serve immediately.