Smoky Salmon and Beet Crema' Flatbread with Arugula

Great for brunch, lunch, or dinner!
Course Breakfast, Main Course


  • 12 oz small to medium roasted beets, skins removed You can purchase already roasted beets at the store to save time
  • 5 tbsp olive oil, divided, plus 2 teasppons
  • 4 whole-grain flatbreads like naan
  • 1-1/3 cups sour cream, divided
  • 2 tsp lemon zest
  • 3 tbsp lemon juice, divided
  • 1 tsp Black Dog Belly Rub, to shake on naan
  • 1 tsp Jammin' Salmon Rub
  • 4 c packed arugula
  • 8 oz smoked salmon, torn into slivers


  • pre-heat oven to 350
  • Place flatbreads on a cookie sheet and brush both sides with 1 tbsp of the olive oil. Shake 1/4 teaspoon of Black Dog Belly Rub on each. Bake until slightly crispy around the edges, about 10 minutes.
  • Combine beets, 3/4 cups of the sour cream, 2 tablespoons olive oil, lemon zest, and 1-1/2 tablespoons of lemon juice in a blender or food processor; process until smooth.
  • Toss arugula with remaining 2 tablespoons of olive oil, 1-1/2 tablespoons lemon juice, and a 1/4 teaspoon Black dog Belly Rub in a medium bowl.
  • Spread the beet mixture on flatbreads and divide the arugula and smoked salmon among them.
  • Mix the remaining sour cream with 1 teaspoon of Jammin' Salmon Rub and place a dollop on top of each flatbread.
Keyword flatbread, roasted Beets, Smoked salmon