Roasted Beet Galette

 

It’s winter, but it’s also 2026, so while fresh veggies are available (not the case until the 1950s in the US), they’re either limited, expensive, mediocre, or all three.  With this in mind, hearty root vegetables usually stand the test of time (even pre-1950s).  And root vegetables are the theme for this week’s Sunday Funday.

I do love my root vegetables, but I wanted to really have fun with this one.  I decided to celebrate a  favorite of mine: beets!  I don’t think I ever actually ate beets until about 10 years ago, but they were love at first bite!

For this recipe, I took my tomato galette and gave it the winter treatment by swapping the tomatoes for beets!  Interestingly enough, the teens were more willing to eat the beet version than the tomato version.  Go figure!

Sunday Funday

Root Vegetables

Cook With Renu: Beetroot Paneer Rice With Leftover Rice (Easy Lunchbox Recipe) 

Sneha's Recipe: Ginger Almond & Poppy Seed Vadi 

Amy's Cooking Adventures: Roasted Beet Galette 

Sid's Sea Palm Cooking: Roasties 

Mayuri's Jikoni : Arbi Ka Paratha 

Food Lust People Love: Chantenay Carrot Ginger Soup 

Karen's Kitchen Stories: Parsnip and Leek Soup with Cumin and Mustard Seeds 

Making Miracles: Sweet Potato Shepherd's Pie 

Mildly Indian: Alu kangmet |Manipuri potato mash

Beet Galette

Roasted Beets

1 pound beets, peeled and sliced

1 tablespoon olive oil

Salt & Pepper

Filling

Roasted Beets

5 ounces spreadable cheese with garlic & herbs (I used Boursin)

Fresh basil

Crust

½ tsp salt

1 cup all purpose flour

6 tbsp cold unsalted butter, cut in small pieces

2-3 tbsp cold water

To make the beets, preheat the oven to 400 degrees F.  Slice the peel and slice beets.  Place on a large piece of aluminum foil.  Drizzle with olive oil and season with salt & pepper.  Fold foil to make a packet, then bake in the preheated oven for 20 minutes.  Remove from oven and cool slightly.

To make the crust, preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Whisk together the flour and salt in a medium sized bowl.

Using a pastry cutter or two forks, cut the butter pieces into the flour until it forms pea sized crumbles.

Beginning with 2 tablespoons of water, sprinkle the water over the flour and butter mixture and lightly mix until it forms a ball.  Add additional water if necessary.  

Lightly flour a surface and roll the dough into a 12-inch round.  Transfer the round to the parchment lined baking sheet.

Spread the cheese over the dough, leaving 1-inch from the edge plain.  Top with beets.  

Fold the edges of the dough around the sides of the galette.  If desired, brush the edges lightly with olive oil to encourage browning.

Bake in the preheated oven for 28-32 minutes or until the crust is browned.  Sprinkle with fresh basil, cut, and serve.