Preheat the oven to 400 degrees F.
Wrap the beets in aluminum foil and roast in the oven until the beets are tender and a paring knife inserted in the center is met with no resistance, 45 minutes to 1 hour. Once cooked, set aside until they are cool enough to handle. Then, using a paper towel, rub the skin off the beets and then cut into moons or dice.
Mix the goat cheese with the rosemary and thyme until combined and set aside.
Gather up the rest of the ingredients and have them at the ready before you grill your bread.
Preheat a cast-iron grill pan, or a grill, to medium-high heat. Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect, matter of fact it is better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.
Spread the herbed goat cheese onto the flatbread. Toss the arugula with some lemon juice, olive oil, salt and pepper and then place it on the flatbread. Top with sliced beets and crispy bacon and another drizzle of olive oil. Cut the flatbread and serve.
Cook's Notes: The time for baking the beets is dependent on the size of the beet. Cook them just until a paring knife can easily be inserted in the flesh. Baking your bacon in the oven on a sheet tray with a wire rack is a great way to create crispy evenly cooked bacon.
Wine suggestion for this recipe:
Merlot In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.