Hi.

Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Beet & Carrot Galette

Beet & Carrot Galette

This savory galette recipe with beets, carrots, and gouda is rustic, earthy, and delicious. It's easy to make, especially if you have a mandoline. I was able to find a mix of colorful beets and carrots, and that helped make this dish even prettier. 

Beet and Carrot Galette with Gouda. A delicious, vegetarian dinner | Shiny Happy Bright

We had a good friend over for dinner this weekend and I was telling him how excited I am about this beet galette and he started laughing and reminded me that I hate beets. So much so that I ditched him on our juice cleanse (3 years ago) over beet juice. The morning juice was always a beet base with other add ins, but beet was the predominate flavor, and it just turned my stomach. A day in, two of us quit and our third friend stuck it out - we tried to eat the mountain of produce we had in the kitchen, but I made sure the beets disappeared in the night. 

I didn't eat beets for another two years, till last year when I had them at a catered dinner (I wouldn't have ordered them of my own volition). They were roasted and salted to perfection. So, you're never going to see a beet juice recipe on this blog, but my personal renaissance of accepting roasted beets has led to this recipe -- which is delicious. 

I hope you have a wonderful week and enjoy this delicious, savory beet and carrot galette recipe! 


Beet & Carrot Galette

Makes 4 servings | Prep Time: 10 minutes | Total Time: 1 hour

Ingredients

1 pie crust*

4 ounces gouda, shredded 

1 golden beet, thinly sliced (1/8 inch on a mandoline) 

1 red beet, thinly sliced (1/8 inch on a mandoline) 

3 to 5 carrots (multicolored if possible!), thinly sliced

1 tablespoon olive oil 

1 teaspoon of salt and pepper

1 egg

Instructions

Preheat oven to 375 degrees F (190 C). 

Roll out dough to a 12 inch round and place on parchment paper on a cookie sheet. 

Place gouda in the center of the pie crust, spreading out while leaving a 2 inch border. 

Arrange beets and carrots in a pattern on top of the gouda. 

Drizzle with a tablespoon of olive oil and sprinkle salt and pepper on top. 

Fold edges up over and slightly overlap dough on itself. 

Beat egg in a small bowl and brush on dough edges. 

Bake for 40 to 50 minutes or until golden brown. 

Remove from the oven and let rest for 5 minutes, then cut and serve. 

*either use a store bought pie crust or use this recipe from Sally's Baking Addiction


Have you connected with me on InstagramPinterest, and Facebook?

Print Friendly and PDF
Golden Milk with Fresh Turmeric

Golden Milk with Fresh Turmeric

Vegan Hand Rolled Sushi (Temaki)

Vegan Hand Rolled Sushi (Temaki)