Beetroot galette with greens | Nourish plant-based living

Beetroot galette with greens

Katie White

Create a visual and flavour sensation with this light and crispy ‘root-to-stem’ beetroot galette.

Ingredients

Serves 6 

Method

  1. Preheat the oven to 180°C.
  2. Lay the pastry out on a large baking tray, pressing the 2 pieces together to form 1 long rectangle.
  3. Top and tail the beetroots, then cut them into small cubes. Remove the stems from the beetroot leaves, then roughly chop the leaves.
  4. Boil the cubes of beetroot in water until a skewer can pierce them easily. At the same time, steam the leaves for 5 minutes in a steamer placed over the boiling water, then set aside.
  5. In a food processor, pulse the beetroot cubes for a few seconds until chunky crumbs form.
  6. In a bowl, mash the silken tofu then crumble in the feta. Add the processed beetroot, nutritional yeast, thyme, and salt, then combine.
  7. Spread the beetroot mix over the pastry, followed by the steamed leaves and a sprinkle of pine nuts. Bake for 30 minutes, then enjoy!

TIP: We used YAY! Foods vegan feta.


Katie White

Katie has a down-to-earth approach towards vegan food, sharing gardening inspiration and deliciously decadent recipes that celebrate seasonal produce.

This article is an edited extract from Nourish plant-based living, Issue 66 • View magazine

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