Roasted Beet and Sweet Potato Galette
This rustic savory pie is filled with leeks, garlic, cannellini beans, beets, sweet potato, and savory seasonings. It’s the perfect winter comfort food.
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Servings: 8 Servings
Calories:
Ingredients
- 2 teaspoon olive oil
- 1 large leek finely chopped
- 3 garlic cloves minced
- 1 cup chopped walnuts
- 15 ounce cooked cannellini beans
- 1 tablespoon Italian seasoning crushed
- Salt and pepper to taste
- ¼ cup balsamic vinegar plus more to drizzle on before serving
- 1 large sweet potato cubed into ½ inch cubes
- 1 large red beet cubed into ½ inch cubes
- 1 large golden beet cubed into ½ inch cubes
- 1 cup vegan ricotta cheese
- Pie crust Click link below to make or use store bought
Instructions
- Make the pie crust (click for recipe) or use store bought.
- Preheat the oven to 385°F
- Heat the olive oil on medium-high heat in a medium skillet. When the oil is hot, add the leek and cook for approximately 5 minutes, or until it becomes translucent. Stir frequently.
- Add the walnuts and the garlic and stir to combine. Add the seasoning, salt and pepper and stir. Cook for 4 to 5 minutes.
- Deglaze the pan with the balsamic vinegar.
- Add the beans and cook for another 3 minutes. Stir to combine.
- Roll the dough out into a 16-inch circle. Place the dough on a baking sheet. Spread the bean mixture over the base of the dough, leaving a 2-inch border. Sprinkle the ricotta over the top of the beans. Add the sweet potato and beets and drizzle a small amount of olive oil over the veggies. Fold the excess pie crust over the edges of the vegetables. Bake for approximately one hour, or until the vegetables are easily pierced with a fork and the pie crust is golden brown.
- Drizzle with a bit of balsamic before serving if you love the tanginess of the vinegar with savory and sweet from the galette.
Notes
The Nutrition Facts are an estimate only.
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