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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


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


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

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