Chickpea Flatbreads with Pickled BeetsRecipe by Chef Michael Williams

Directions

1. Place the beets on a small tray along with the garlic and shallots, drizzle with a little oil, add the butter and season with salt and pepper. Wrap tightly with foil and then bake at 350 degrees F for about an hour.
2. Once the beets have cooled a little bit you can peel them. The cooked skins should peel off very easily.  After peeling, cut them into bite-sized wedges or dice.
3. Bring the water and vinegar to a boil, season liberally with salt and pepper and then add the beets, turmeric, ginger and honey. Simmer for about 10 minutes and then remove from the heat and let them cool.
4. Let’s make the mushrooms now. Preheat a large frying pan on medium high heat.  Add the oil and butter and then the garlic and shallots.  Sauté for 1 minute or so before adding half of the mushrooms.  Sauté for another couple of minutes, stirring regularly and then add the rest of the mushrooms.
5. Continue to sauté until the mushrooms are nicely browned and then add the balsamic vinegar and remove from the heat.
6. Combine the green onions with the sour cream. You can puree it into the sour cream if you have an immersion blender or mini food processor.
7. Now follow the fritter recipe HERE and then you can assemble your dish. Placing the fritters down first on the plate you can top with desired amount of pickled beets.  Be careful to strain the liquid so the fritters don’t get soggy.  Next top with the hot mushrooms, some toasted cashews and a drizzle of the mixed sour cream.  The last garnish if you choose to use it is the micro-greens.  Enjoy!