Rich and earthy flavors make this roasted beet galette a special meal. With hint of maple and tangy goat cheese this dish is a perfect vegetarian option that everyone will love.
I have always loved beets but it is really hard to get others to like them. One of the ways that I have found was to make it into a galette like this one. With the addition of the maple giving it a hint of sweetness as well the goat cheese I have made believers out of others. This is one of those vegetarian dishes that people don’t even pay a second thought to the fact that there isn’t any meat on it.
In this recipe
Beets are the main focus of this dish. One of the things to consider is that golden beets are a little more mild in earthy flavor and a bit sweeter. I like to mix the two kinds of beets together for a more unique flavor. While there are many kinds of beets the golden and purple beets are the most common. You can embrace using either of these two or branch out and use white or candy striped beets.
Roast with the skin on
One of the biggest struggles with those that cook beets is the messy hands. A trick to keep that from happening is to roast the beets with the skin on. Then once the beets are cooked you grab a couple of paper towels and apply a small amount of pressure and wipe the skin right off. It should come off in large portions and leave the whole beet nice and pristine underneath. Just toss the skin and towel in the trash afterwards. No more stained fingers.
Making the beet galette
You want to start with the layer of the kale mixture on the bottom. Then add the beets, followed but the goat cheese and then nuts. I have tried mixing them all-together before however then the beets end up on the bottom with the goat cheese. This also allows for the galette to be uniform in size. It will also keep all of the kale from drying out since it will be weighted down by the other ingredients.
Let it cool
Since almost all of the ingredients are cooked before assembly it is important to make sure that they area allowed to cool down. If the ingredients are still warm then the butter can melt and this will prevent the pastry from puffing. If the butter starts leaking out it will fry the bottom of the crust and could potentially cause it to burn.
Looking for more vegetarian dishes?
Roasted Beet Galette with Goat Cheese
- Sheet pan
- Aluminum foil
- Parchment paper optional
- Sauté pan
- Rolling Pin
- 1 sheet puff pastry
- 1 pound beets
- 1½ cups kale packed
- 1 cup mushrooms sliced
- ½ cup onion diced
- ½ cup goat cheese
- 1 tbsp garlic minced
- ½ tsp salt
- ½ tbsp ground black pepper
- 1 tbsp maple syrup
- ½ cup walnuts chopped
- 1 tbsp olive oil
- Preheat the oven to 400°F, 200°C, or gas mark 6.
- Cut the stalks off of the beets as well as the narrow part of the beet. Wrap the beets in foil and place on a baking sheet. Cook for 50 minutes.
- While the beets are cooking in a sauté pan heat the oil on medium heat. Add the onions and cook until translucent. Add the mushrooms and cook until soft. Once the mushrooms are tender add the kale, garlic, salt and pepper and cook until the kale was wilted. Remove form the heat and set aside.
- Reduce the heat to 375°F, 190°C, or gas mark 5.
- Roll out the puff pastry and place on the baking sheet. Top with the kale mixture, followed by the beets, then the goat cheese and then the walnuts. Overlap the remaining dough over the edge of the filling. Baked for 30 minutes or until the pastry becomes golden brown.
- Drizzle the top with the maple syrup.