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.
