I am so excited to share with you my pickled beet flatbread with lemon poppy seed dressing recipe!

Beet flatbread on a wire rack

Pickled Beet Flatbread with Lemon Poppy Seed Dressing

Before I go in to my obsession with beets, I just want to check in to see how your weekend was?  Mine was AWESOME.  We spent Friday night at the gym tryin’ to stay fit, then went out to eat @ our fave place. (Remember the shawarma from Chicago Grill?  Yes, I have a problem.  And yes, they know me by name.)  And I know you are thinking that going to the gym then hitting up Chicago Grill is counter-intuitive.  But I want you to know that I did order their tremendous Greek salad {patting self on back} and tasted their new chicken gyro meat {YUM}.  So I will be ordering that next time.  

Yes, there will be many next times.

Annnnd, I shopped like a crazy person on Saturday morning {someone needs to cut me off from World Market} and bought some exciting new kitchen pieces.  Everyone needs a Chinese clay pot, right?  Right.  It was on clearance and it’s incredibly cute and it will be making an appearance on the blog at some point.  I also HAD to have an assortment of napkins, a giant colorful platter, 2 enamel dishes, 4 small bowls, the CUTEST serving spoon and fork with feather detail and jars {you can never have too many jars}.  So yeah, it was a very successful morning.

We also celebrated a friend’s birthday on Saturday night.  We watched the Badger game {well, the boys watched the game} and the girls talked about everything BUT the game and danced and drank wine.  GOOD TIMES.  Which meant I was totally useless all day Sunday, meaning all I did was watch Breaking Bad on Netflix.

Beets on a wooden board

So now that you know all about my weekend and my latest Netflix binge, I’d love to chat about beets.  

How BEAUTIFUL are they?  I am just totally amazed every time I cook beets because they transform every dish into something incredibly colorful and stand-out-ish.  Not to mention they are incredibly delicious.  Plus, I am totally in to flatbreads these days because they are the perfect vehicle for whatever flavors you are in to. Today, and every other day, I am in to putting beets on my flatbread.

And that is including, but not limited to, this beet spread.  Because beets are the star of today’s show, what better way to celebrate them than by creating a to-die-for beet spread??  In mere minutes, I had this dynamic spread and was pretty close to polishing it off before it ever found it’s way to the flatbread.  It’s that good.  {And did I mention beautiful?}

Pickled beet flatbreads on a wire rack

Then I piled on shredded chicken, pickled beets {can eat these things right out of the jar}, arugula, lemon goat cheese, toasted pecans and LEMON POPPYSEED DRESSING.

You guys, this dressing is something to write home about.  It’s creamy, rich {yet surprisingly light} and uber-lemony.  Pair that with the beet spread and we have a HOME RUN.  I will be eating flatbread all week, and any leftover beet spread and lemon poppyseed dressing I have will go on everything else I come across.


Pickled Beet Flatbread with Lemon Poppy Seed Dressing

Whole grain flatbreads smeared with easy homemade beet spread, topped with pickled beets, arugula, goat cheese and lemon poppy seed dressing.

  • Author: Julie Andrews
  • Prep Time: 20-25 mins
  • Cook Time: 0 mins
  • Total Time: 20-25 mins
  • Yield: Serves 6 1x
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American


Beet Spread:

  • 2 cups cooked beets (canned or from fresh)
  • Zest and juice of 1 lemon
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • Pinch coarse salt
  • 5 tablespoons extra virgin olive oil

Lemon Poppy Seed Dressing:

  • ⅔ cup plain yogurt (not Greek)
  • 2 tablespoons mayonnaise
  • 4 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • Zest and juice of 1 medium lemon
  • 2 tablespoons olive oil
  • 11 ½ tablespoons poppy seeds
  • 1 teaspoon pure lemon extract (optional)


  • 4 whole grain flatbreads, toasted
  • 4 ounces goat cheese, crumbled
  • 16 ounce jar pickled beets, drained and diced
  • 1 cup fresh arugula, washed
  • ½ cup pecans, chopped (optional)


  1. To make beet spread: Place beets, lemon, cinnamon, cloves and salt in a food processor. Pulse while drizzling olive oil in, until beet spread is smooth, occasionally scraping sides with a spatula.
  2. To make dressing: Whisk together all ingredients. Taste and adjust seasonings, if necessary. For stronger lemon flavor, add extract.
  3. To assemble flatbreads: Spread 2 Tbsp. beet spread on toasted flatbread. Top with goat cheese, diced pickled beets, arugula and pecans. Drizzle with lemon poppy seed dressing.
  4. Cut flatbreads in half and serve.


Storage Tip: Place excess beet spread and lemon poppy seed dressing in airtight containers and refrigerate for up to 5 days.


  • Serving Size: 1/8 of recipe
  • Calories: 325
  • Sugar: 19g
  • Sodium: 495mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 16mg

Keywords: beet, beets, vegetarian, no-cook