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.
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
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.