California Walnut and Beet Flatbread

Place all dressing ingredients in a small blender and process until smooth. (May be prepared several days in advance and stored in a covered container in the refrigerator.)

Preheat oven to 450°F. Wrap each beet in foil, folding over the top and sides but leaving room for air to circulate. Place on a small baking sheet and cook for 1 hour or until beets are tender. When cool enough to handle, remove peels and thinly slice. Time-saving tip: Use store bought pre cooked beets from the produce section to cut down on the cook and prep time.

To prepare flatbread, line 2 medium baking sheets with parchment paper. Place naan bread on baking sheets and top with equal amounts of mozzarella cheese. Sprinkle with about half of the walnuts and bake for 10 minutes. Remove from oven and let cool slightly.

Layer beets over the top and drizzle with about half of the dressing. Top with equal amounts of arugula, goat cheese and remaining walnuts. Finish with lemon zest.

Cut into wedges or squares and serve with remaining dressing.