Kale Potato & Beet Galette With Feta Cheese

I was planning on a making a pizza with some leftover pizza dough I recently froze (or so I though) but when I took it out of the freezer, I realized it was leftover dough from the last galette I made! Whoops. I ended up just making a galette instead, but it was just as delicious! I’ll have to start labeling the things in my freezer from now on though…


1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into small cubes
1 large egg, beaten

2 cups kale, roughly chopped
1/2 shallot, chopped
1 garlic clove
2-3 fingerling potatoes, thinly sliced
2 small golden beets, thinly sliced
Salt and pepper, to taste
1 cup crumbled feta cheese

Start by making the dough as it will need some time to chill in the fridge. Whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Pour in the egg and mix until incorporated. Pour out onto a flat surface and shape into a disk, then wrap in plastic wrap and place in the fridge for at least an hour.

When the dough is almost ready preheat oven to 375 degrees.

Start cooking the other ingredients. Saute the beets and potato slices in olive oil until fork tender, set aside. Next saute the garlic and shallots in olive oil until softened, then add the chopped kale and cook until wilted, about 3-4 mins. Salt and pepper to taste.

Roll out the rough on a lightly floured surface until you have a full circle. Add 1/2 of the feta cheese on the bottom of the dough, leaving a 2-inch border. Top with half the kale and shallots, followed by the beets and potatoes, then the rest of the kale. Top with remaining feta cheese, then fold the edges of the dough over the filling, and brush the edges with the egg wash.

Place in the oven and cook for 30 mins or until the dough is golden brown. Enjoy!




Creamy Goat Cheese Polenta With Roasted Beets

Polenta is just the best. You can really eat it for any meal, and there are so many ways you can cook it. Some days I’ll make it creamy like I did here, and other days I’ll cook it in the pan to crisp it up. It’s definitely one of my favorite go-to items! I bought this great organic polenta from Whole Foods which cooks in a minute or two, a lot faster than the usual 30-40 minute polenta. Then I mixed in some garlic and herb goat cheese (also from WF Market) which gave it a nice creamy texture. Then for the beets I just simply roasted them in the oven with olive oil. An easy and delicious meal!

Ingredients: (serves 4-5)
1 cup polenta
3 cups low sodium chicken stock
2 tablespoons herb goat cheese (plus more for topping)
3 large beets, peeled and cut into small chunks
Fresh herbs for topping (optional, I used some mint I had on hand)
Olive oil
Salt and pepper, to taste

Preheat the oven to 375 degrees. On a baking sheet, toss the beets in some olive oil and a little salt and pepper. Roast for 30-40 minutes or until fork tender. When the beets are just about done, make the polenta per the box instructions. The particular brand I bought had me simmer the chicken stock, then add the polenta in a slow stream. Then mixing constantly for a minute or two until it thickened and started to stick to the sides of the pot. One it was done, I turned off the heat and whisked in my goat cheese.

To serve, simply fill up your bowl with polenta and top with the roasted beets, some additional goat cheese, and fresh herbs!

Beet Carpaccio With Oranges, Goat Cheese & Chive Vinaigrette

I normally roast beets when I eat them, but chioggia beet are just so beautiful when you slice them raw, that I wanted to make something a little more special with them to showcase the gorgeous colors and patterns they have. I decided to slice them very thin with my mandolin and make a vegetarian “carpaccio” with a tangy chive vinaigrette to go with it. It was delicious! The sweet oranges, creamy goat cheese, and tangy dressing were great together. And the whole meal only took about 15 minutes!

Ingredients: (serves two)

Chive Vinaigrette:
1/3 cup fresh chives, chopped
1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup white wine vinegar
1/3 cup olive oil

2 medium beets, sliced very thin
2 medium oranges (I used tangelos) sliced 1/4 inch thick
1 carrot, peeled into ribbons
4 tablespoons goat cheese

Start by making the vinaigrette. Add the chives, mustard, vinegar, honey, and pepper to a food processor and blend well. With the motor still running, slowly add in the olive oil. Set aside. Next, thinly slice your beets, preferably with a mandolin if you have one. Place them on a plate slightly overlapping each other. Peel the oranges down to the flesh, (removing all of the white) and cut them crosswise into 1/4 inch slices. Add those to the plate as well as the shaved carrots. Drizzle with chive vinaigrette and top with rumbled goat cheese!