Rustic Striped Beet Galette

Beetroots simply make me smile. Underneath their gnarly exterior lies an inner sweetness. And the way the colour sticks to your fingers? Well, I love it. Winter time was made for eating beetroot, and not only because they’re in season. With their array of colours and?inner stripy-ness?they will make any dish light up and leave you feeling happily distracted from the encroaching cold.
If you want to switch this dish up, try layers of sweet potato and beetroot or, equally lovely would be to add some goats cheese.

Recipe:

Shortcrust pastry:

200g plain flour

100g salted butter

50ml of water

For the filling:

40g of kale leaves

80g spinach leaves

1 medium onion

3 cloves of garlic

Salt and pepper

4 med-large beetroots (I used golden and pink)

Olive oil

A couple sprigs of thyme

Egg wash

Method:

With your fingers rub the flour and butter together till incorporated. Add the water bit by bit until dough is formed. Chill for 30 mins.

Meanwhile, heat oil in a pan,?finely slice the onion and garlic cloves, add to oil and?cook till soft. Finely chop kale leaves and add with the spinach to the onion and garlic, season with salt and pepper. Stir for 1 minute and leave to cool.

Remove dough from fridge and roll out till 1ml thick. Line a baking tray with parchment/tin foil and lay out the pastry (you can do smaller versions if you want). Place spinach, kale and onion mix over the pastry, leaving a 1inch gap around the edge. Using a mandolin, slice the washed beetroots and lay in?overlapping?lines. Drizzle a little olive oil over the beetroot and sprinkle some thyme. Fold the pastry over, not worrying if there is overlap. Egg wash the pastry and cook in an oven for 15-20 mins or until pastry is golden at 190C.

Eat & Enjoy!

Jette Virdi is a Food Stylist, Private chef and Blogger.