Balsamic-Glazed Roasted Beet and Goat Cheese Galette
25min
45min
4
420
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
By tossing the peeled beets in a highly acidic mixture of balsamic vinegar and citrus juice before roasting, we trigger an acid-catalyzed degradation of geosmin. This completely neutralizes the muddy, earthy taste, leaving only the rich, caramelized sweetness of the beets to pair beautifully with the tangy goat cheese.
Tags
Ingredients
3 large Medium red and golden beets
3 tbsp Balsamic vinegar
2 tbsp Fresh orange juice
2 tbsp Extra virgin olive oil
to taste Salt and freshly ground black pepper
1 sheet Store-bought puff pastry sheet (thawed)
4 oz Goat cheese (chèvre)
2 tsp Fresh thyme leaves
1 tbsp Honey
1 large Egg (beaten for egg wash)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Peel the beets completely using a sharp vegetable peeler to remove the outer layers where geosmin is most concentrated. Slice the beets into even 1/4-inch thick rounds.
- 3
In a medium bowl, whisk together the balsamic vinegar, orange juice, olive oil, salt, and pepper to create a highly acidic marinade.
- 4
Toss the sliced beets in the marinade until thoroughly coated, allowing the acid to begin breaking down any geosmin.
- 5
Arrange the beets in a single layer on the prepared baking sheet. Roast for 20 minutes until they begin to soften and caramelize. Remove from the oven and let cool slightly.
- 6
On a second sheet of parchment paper, roll out the puff pastry sheet into a 12-inch circle or square, then transfer the paper and pastry onto a baking sheet.
- 7
Crumble the goat cheese over the puff pastry, leaving a 1.5-inch border around the edges. Sprinkle half of the fresh thyme over the cheese.
- 8
Overlap the roasted beet slices on top of the goat cheese in a circular pattern.
- 9
Fold the edges of the pastry up and over the beets, pleating the dough as you go to create a rustic border.
- 10
Brush the pleated pastry border with the beaten egg wash. Bake the galette at 400°F (200°C) for 20 to 25 minutes, until the pastry is golden brown and puffed.
- 11
Drizzle the warm galette with honey, garnish with the remaining fresh thyme, slice, and serve warm.
Nutrition Information (per serving)
420
9g
36g
26g
Reviews (0)
No reviews yet
Be the first to review this recipe!