Rainbow Beet Galette

Sweet, colorful, and healthy to boot, this root vegetable pie brightens up dinnertime.

Rainbow beet galette with one slice missing
Photo:

Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Chelsea Zimmer

Active Time:
15 mins
Total Time:
2 hrs
Servings:
6

Talk about a showstopper! This cheesy, savory open-faced pie will turn heads at your next dinner party, and will likely convert anyone who’s not already on Team Beet. Starring a jewel-toned array of red, gold, and candy cane beets cradled in a convenient store-bought piecrust, this is perfect paired with salad for a special lunch or for a meatless Monday dinner.

The secret to getting the beets perfectly tender is to pre-roast them in aluminum foil packets, which makes clean-up a breeze. Don’t worry if you can’t find multicolored beets—sticking with one color is just as delicious. 

Ingredients

  • 1 1/2 lb. small beets (a combination of trimmed red, golden, and/or candy cane beets)

  • 1/4 cup extra-virgin olive oil, plus more for drizzling

  • 1 tsp. kosher salt

  • 1/2 (14.1-oz.) pkg. refrigerated piecrust 

  • All-purpose flour, for dusting 

  • 1 (5.2-oz.) pkg. garlic-and-herb spreadable cheese (such as Boursin)

  • 1 large egg 

  • Flaky sea salt 

  • Garnishes: Fresh tender herbs (such as dill and chives)

  • Honey, if desired, for drizzling

Directions

  1. Preheat oven to 400°F. Toss together small beets, extra-virgin olive oil, and kosher salt in a large bowl. Separate beets by color onto different large pieces of aluminum foil, piling them in the center. Fold foil over each pile; seal to create packets. Place foil packets on a baking sheet. Bake in preheated oven until beets can be easily pierced with a knife, about 1 hour.

  2. Remove from oven, and keep oven on. Carefully open packets, and let beets cool until easy to handle, about 10 minutes. Using a paper towel, remove skins from cooled beets. Slice beets into 1/4-inch rounds. Set aside.

  3. Roll refrigerated piecrust into a 14-inch round on a piece of parchment paper lightly dusted with all-purpose flour. Spread dough with garlic-and-herb spreadable cheese, leaving a 2-inch border. Arrange sliced beets in a circular pattern on top of cheese, overlapping slices slightly. Fold dough edges over beets and in toward the center, pleating as needed. Beat egg, and brush on dough. Sprinkle evenly with flaky sea salt.

  4. Transfer parchment paper with galette to a baking sheet. Bake at 400°F until crust is deeply browned, about 30 minutes. Drizzle with additional olive oil; garnish with fresh tender herbs. If desired, drizzle with honey. Serve immediately.