{Nourish} Recipe Redux: Gorgonzola and Beet Flatbread


Beets, Honey and Gorgonzola are a heavenly combination that is only made better in the form of a flat bread.  I love lightening up a decadent yet flavorful cheese by cutting it with some non-fat Greek yogurt.  I also utilized the beet and the greens which adds extra flavor, nutrition and a pop of color. Beet, Gorgonzola and Honey Flatbread


  • 1 tablespoon herb oil (see recipe below)
  • 2 pieces whole wheat naan bread (whole foods)
  • Two Beets (one red and one yellow)–roasted, halved and sliced
  • 1 ounce Gorgonzola cheese
  • 1/4 cup Greek yogurt
  • 1 cup beet greens, thinly sliced
  • 1 tablespoon honey
  • salt and pepper to taste
  1. Preheat oven to 450 degrees F
  2. Place naan on a pizza stone or baking sheet.  Drizzle with herb oil, salt and pepper.  Bake for 5 minutes to crisp.
  3. Spread 1/2 of cheese mixture on each piece of naan.  Layer beet slices.  Top with beet greens tossed in a tsp of olive oil
  4. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Drizzle Honey and Serve.


Herb Oil:  In a food processor combine 1 1/2 cups of oil with 1 cup of mixed fresh herbs such as rosemary, oregano,thyme and parsley.

*To Roast Beets:  Wrap in foil (yellow seperate to red to protect the red beet from “bleeding onto the yellow”) @400 for 1 hour or until tender.  Peel.


Katie Cavuto MS RD

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