A Winter treat from Finland!

The Finns eat a lot of beetroot in the Winter. The most common way is to chop it up in salad, but the modern way is to blend it to a pesto and have it with flatbread.

Makes 12 flatbreads, 2 cups pesto

Beet Pesto:

17 oz beets, cooked or roasted

4 cloves garlic

3½ oz parmesan cheese, grated

3½ oz cashew nuts or pine nuts

½ cup basil leaves

½ cup olive oil

salt & black pepper, to taste


2¼ cups self-raising flour+more

for dusting

1 tablespoon sea salt

1 tablespoon baking powder

17 oz natural yogurt

For Serving:

blue cheese

pine nuts

  1. Make the pesto first and have it on hand. Place all the ingredients in a food processor and blend till smooth.
  2. For the flatbread, combine flour, salt, baking powder, and yogurt in the bowl of a food processor. Pulse to combine.
  3. Cut the dough into 12 pieces and form flat circles with a rolling pin.
  4. Preheat a stovetop grill pan over medium high. Do not oil.
  5. Place bread on hot grill and cook without touching about 1–2 minutes.
  6. Turn and continue to cook 1–2 minutes more or until bread has puffed up.
  7. Serve immediately with beet pesto, blue cheese, and pine nuts.


Photography by TEXT+RECIPES+STYLING by Sanna Kekalainen | PHOTOGRAPHY by Reetta Pasanen

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