• Fireweed Food Co-op

Galette of Beets and Greens

Updated: Apr 29

We have another festive recipe by market goer, Robyn Salguero, who found a lovely way to use up an excess of greens and herbs from the summer bounty. The galette is easy to assemble and looks (and tastes!) beautiful.


​Featuring veggies from Natural Collective.



Filling:

  • 3 beets with greens, leaves and stalks separated stalks cut to 1/2" lengths, leaves roughly chopped

  • 2 tbsp olive oil

  • 1 onion, thinly sliced

  • 2 leeks, halved, washed, and thinly sliced

  • 3 cloves garlic, minced

  • 1 bunch Swiss chard (about 3/4 lb), leaves and stalks separated - stems halved lengthways and sliced into 1/4" pieces, leaves roughly chopped

  • 1 bunch spinach (about 1/2 lb), roughly chopped​

  • 1 c mixed herbs, chopped (fennel fronds, dill, parsley, mint)

  • 3 green onions, thinly sliced​

  • Zest and juice from 1/2 lemon

  • 1/2 tsp pepper

  • 1 tsp salt

  • 1/2 tsp red pepper flakes (optional)

  • 1 c crumbled feta cheese

  • 2 eggs, beaten

Crust:

  • 2 c. flour

  • 1/2 tsp salt

  • 1 tbsp sugar

  • 3/4 c. chilled butter, cut into 1/4" cubes

  • 1/3 c. ice water

  • 1 tbsp vinegar

  • 2 eggs, beaten


Boil the beets in lightly salted water until softened, about 30 minutes. Drain and set aside. When cool, peel the beets and chop into small pieces (1/4-1/2").  Meanwhile, make the crust. Mix the flour, salt, and sugar in a bowl until combined. Add the butter and mix in with a pastry cutter or your fingertips until you have a crumbly mixture, with a few larger chunks of bitter throughout. Dribble in the water and vinegar and mix together with a fork until just coming together into a rough, shaggy dough, being careful not to over mix. Divide the mixture into two and pat each piece into a flat disc about 4" round. Cover and let chill for at least 30 minutes or overnight. Heat a large shallow pan over medium-low heat, then add the oil. Add in the onions and leeks and cook, stirring occasionally, until softened and wilted, about 10-15 minutes. Add the garlic and heat until fragrant, about 1 minute. Add in the stalks of the swiss chard and beets and cook for about 10 minutes, until soft. Add in the chard & beet leaves and cook until wilted and starting to cook down, about 3 minutes, then add the spinach. Cook the mixture for an additional 5-6 minutes, until soft and tender. Remove from the heat.  Season to taste with salt, pepper, and red pepper flakes, than stir in the herbs, green onions, lemon juice, and lemon zest. Allow to cool. When cool, stir in the eggs, cheese, and beets.  Heat oven to 375. Lightly flour work surface, and with a rolling pin, flatten a disc of dough out to a 12" rough circle. Transfer to a piece of parchment. Heap half the filling into the centre of the dough and spread out, leaving a 2" border around the edges. Carefully enclose the dough around the filling, folding and pleating as you work, so that the dough is holding the greens in but the centre is still exposed. Repeat with the remaining galette. ​Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling and cooked throughout. Serve hot, warm, or at room temperature.


You can find many of these ingredients at the South Osborne Farmers' Market, open every Wednesday, 4-8pm until September 25. Located at the Lord Roberts Community Centre (725 Kylemore Ave). And stay tune for more fall recipes by Robyn or @allegra.eats.the.world.

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