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 | This Healthy Table

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. 

Beet and Carrot Galette with Gouda. A delicious, vegetarian dinner | This Healthy Table
Beet and Carrot Galette with Gouda. A delicious, vegetarian dinner | This Healthy Table
Beet and Carrot Galette with Gouda. A delicious, vegetarian dinner | This Healthy Table

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


Yield: 4 servings

Beet & Carrot Galette

This savory galette recipe with beets, carrots, and gouda is rustic, earthy, and delicious.

prep time: 15 minscook time: 40 minstotal time: 55 mins

ingredients

  • 1 pie crust

  • 4 ounces gouda, shredded

  • 1 golden beet, thinly sliced (1/8 inch)

  • 1 red beet, thinly sliced (1/8 inch)

  • 3 to 5 carrots, multicolored if possible, thinly sliced

  • 1 tablespoon olive oil

  • 1 teaspoon each salt & pepper

  • 1 egg

instructions

  1. Preheat oven to 375 degrees F (190 C).
  2. Roll out dough to a 12-inch round and place on parchment paper on a cookie sheet.
  3. Place gouda in the center of the pie crust, spreading out while leaving a 2-inch border.
  4. Arrange beets and carrots in a pattern on top of the gouda.
  5. Drizzle with a tablespoon of olive oil and sprinkle salt and pepper on top.

  6. Fold edges up over and slightly overlap dough on itself.
  7. Beat egg in a small bowl and brush on dough edges.
  8. Bake for 40 to 50 minutes or until golden brown.
  9. Remove from the oven and let rest for 5 minutes, then cut and serve.

calories

385

fat (grams)

25

carbs (grams)

33

protein (grams)

11

sugar (grams)

6

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


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