Roasted Beet Galette with Goat Cheese
Galette with roasted beets, kale, goat cheese, and walnuts drizzled with maple syrup.
Equipment
- Sheet pan
- Aluminum foil
- Parchment paper optional
- Sauté pan
- Rolling Pin
- Spatula
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 459kcalCarbohydrates: 35gProtein: 13gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gCholesterol: 13mgSodium: 443mgPotassium: 681mgFiber: 6gSugar: 13gVitamin A: 2848IUVitamin C: 32mgCalcium: 157mgIron: 3mg
Nutrition Disclaimer*
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