Thursday, June 25, 2015

Beet and Chickpea Galette

My vegetable garden this year provided me with lots of beets and carrots! So beside roasting them, I found this Martha Stewart recipe for a beet and chickpea gallette.

I love beets, but they can sometimes taste a too much like dirt.  This recipe was a great way to use lots of beets and has a freshness of flavor that is really nice.  I use a food processor to shred all the vegetables, but you could also use a box grater and get a great work-out!

and warning, like this hilarious Portlandia skit, beets will make everything red.  Don't worry, it's not an emergency, it's not blood, it's just beets...
https://www.youtube.com/watch?v=Kw2WsXIgO6A


Beet and Chickpea Gallette
recipe from Martha Stewart 
Ingredients

  • 4 medium beets, peeled and grated
  • 1 russet potato, scrubbed and diced
  • 3 carrots, peeled and grated
  • 1 15 oz. can of chickpeas, rinsed, drained and coarsely chopped
  • 1/2 c. flour
  • salad greens
  • goat cheese
  • 1 tbs. lemon juice
  • 2-3 tbs. olive oil
  • salt and pepper, to taste
Directions
  1. Boil potato in salted water until fork tender, about 5-10 minutes.
  2. In a large mixing bowl, combine beets, potato, carrots, chickpeas and flour.
  3. Heat a large non-stick skillet with olive oil over medium heat.  Press the vegetable mixture into the pan and pack down with a rubber spatula.  Allow to brown on one side and cook through for about 10 minutes.  Flip very carefully, using the assistance of a plate over the pan, then sliding back into the pan.  Cook for another 10 minutes or until golden brown.  Remove to a large plate.
  4. Mix lemon juice and olive oil together and toss with salad greens.  Top galette with salad and goat cheese.  Enjoy!

It's not blood...it's just beets

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