I found this recipe while looking through my Martha Stewart Cookbook, Meatless. Fabulous cookbook if you are looking for delicious recipes without meat, poultry, pork, or fish. 

 

The galette is flavorful and goes nicely with grilled asparagus or artichokes. It makes a great dinner entrée as well as a lovely lunch. 

 

Yield 6 servings

 

1 large russet potato

3 large beets, peeled

3 large carrots, peeled

1 15oz. can of chickpeas, rinsed

¼ cup flour or gluten-free all-purpose flour

Salt and pepper 

3 Tbsp olive oil

2 cups baby greens

1 Tbsp fresh lemon juice

¼ cup goat cheese, crumbled

 

In a medium-sized pot with water, add the potato and bring to a boil. Cook the potato until knife tender. Remove the potato and let cool. 

 

Grate the beets and the carrots into a large bowl. Dice the potato. Next, add the chickpeas, potato, flour, salt, and pepper into the bowl of beets and carrots. Stir to combine.

 

In a large nonstick skillet, heat 1 Tbsp olive oil over medium heat. Add the beet mixture and firmly press it into the pan. Cook undisturbed for 10 minutes. Remove the pan from the heat and carefully cover it with a large plate or serving platter. Invert the galette onto the plate. Slide the galette back into the pan and cook until crisp on the edges, about 10 minutes. Invert the galette back on to the platter.

 

In a medium bowl, toss the greens with the remaining 2 Tbsp olive oil and the lemon juice. Season with salt and pepper. Top the galette with the greens and goat cheese. Cut into wedges for serving.

 

Just Salt It, and enjoy!