Roasted Beet, Goat Cheese, and Hazelnut Galette
A beautiful way to use up a bouquet of beets. This galette uses everything from the stems and leaves to the beet roots.
Ingredients
- 1 pie crust
- 5 beets, with their stems and leaves
- 1 shallot, diced
- 1 tablespoon oil
- 1/2 teaspoon sea salt, plus more for dusting the roasted beets
- 3 ounces goat cheese
- 1/2 teaspoon thyme
- 2 tablespoons hazelnuts
- 1 tablespoon honey
Instructions
for the roasted beets
- Preheat oven to 400 degrees.Remove stems and leaves from beets and set aside. Rinse each beet to remove any dirt and pat dry with a towel. Wrap each beet individually with foil. Place all beets on a rimmed baking sheet and bake for 1 hour (might be a little less for smaller beets). Let cool then the skin should easily peel off. Slice the beets and set aside.
for the galette assembly
- As the beets are roasting, slice the beet stems into 1/2 inch pieces and roughly chop the greens, keeping the two separate. Saute the shallot in olive oil for 1 minute then add in the beet stems. Once stems are tender (5 minutes or so) add in the leaves and stir with a wooden spoon to wilt. Add 1/2 teaspoon of sea salt to the greens. Set all of this aside to cool.
- Prepare a larger baking sheet with parchment and preheat the oven to 375 degrees. On a well floured surface, roll out the pie crust to about a 9 inch diameter. Use flour as needed so that the crust doesn't stick to the surface. Transfer the pie crust to the parchment paper to build the galette. First layer beet stems and greens then add spoonfuls of goat cheese. Sprinkle the thyme over the cheese then arrange the sliced beets. Sprinkle the beets with a little extra sea salt then add the chopped hazelnuts.
- Place the galette in the oven for 40-50 minutes at 375 or until the crust is golden brown. Drizzle with honey and serve warm.