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

Comments

Post a Comment

Popular posts from this blog

Copy Cat Kerbey Queso

Image
You cannot be a proper Tex-Mex lover without eating at least 1 quart of queso per year.  I'm pretty sure I started the year off in the right direction by making this copy-cat Kerbey Queso for NYE.   Kerbey Lane Queso is my favorite in Austin.  So creamy, so cheesy, and so good.  White queso with pico and a scoop of guacemole in it that you kind-of have to dig around in, which makes it soooo good.  Have I said how good it is? That being said, I've tried so many queso recipes.  I've made beschemels, I've used expensive, good cheeses.  No queso seems to hold that creamy consistency very well.  So when one of my friends, Rachel, was back home in Austin from her now home-town in Seattle she asked one of the servers what's in it.  She just had to know.  The server leaned in close to her and whispered, "it's white processed cheese."  OMG, my mind was blown.  No wonder it's so flippin' good.  I think the HEB brand white queso is better than Velveeta,
Read more

Banh Bot Chien, Vietnamese Fried Rice Flour Cake with Eggs

Image
Banh bot chien is a Vietnamese street-food of crispy and chewy rice cakes surrounded by an omelet-style amount of eggs, green onions, and pickled radishes.  It is probably one of my most favorite things to eat.  There is a 24-hour Vietnamese-Chinese restaurant in Chinatown called Tan Tan and in my opinion, makes the very best banh bot chien.  My childhood was filled with Tan Tan's banh bot chien.  We'd often eat lunch there with my family and their friends after an early morning tennis match (that I probably got dragged along to).   Banh bot chien was the carrot on my stick on those super early mornings. And it is extremely similar to Chinese  jianbing , which according to this Tasting Table is the next big trend.   http://www.tastingtable.com/dine/national/jianbing-chinese-breakfast-crepes-mr-bing-nyc?utm_medium=email&utm_source=TT&utm_campaign=Weekend&utm_content=Editorial I vaguely remember gobbling down some jianbing  at a street stand one late night afte
Read more