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

Flatbread:
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.

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