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  • Prep time
    10 min
  • Total time
    18 min
  • Servings

Smoked Salmon and Goat Cheese Flatbread


  • 6 small yellow beets, peeled and cooked
  • ½ red onion, sliced
  • 60 mL (1/4 cup) apple cider vinegar
  • 10 mL (2 tsp) sugar
  • 125 mL (1/2 cup) water
  • 5 mL (1 tsp) salt
  • 4 naan breads
  • 227 g (1/2 lb) smoked salmon, sliced
  • 500 ml (2 cups) baby arugula
  • 1 garlic clove, finely chopped
  • Juice from half a lemon
  • 60 mL (1/4 cup) olive oil
  • 2 Woolwich Dairy 113 g Original Goat Cheese logs


  1. Preheat oven to 180°C (350°F).
  2. On a working surface, cup beets into 8 quarters. Set aside. 
  3. In a microwave-safe bowl, combine red onions, apple cider vinegar, sugar, water, and salt. Heat in microwave for 2 ½ minutes. Set aside.
  4. Place the naan bread on an oven-safe baking sheet lined with parchment paper and bake in the centre of the oven for 6 minutes.
  5. Meanwhile, in a small bowl whisk together the lemon juice, garlic, and olive oil.
  6. Top the naan bread with beets, smoked salmon, baby arugula, onion slices, and Woolwich Dairy goat cheese. Drizzle with vinaigrette and serve.


A recipe inspired by our foodie collaborator, Garth, from the INGREDIENTS BY SAPUTO X YOU initiative.


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