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Home Glutenvrije boekweit-galettes met geitenkaas en geroosterde rode biet

Gluten-free Vegetarian Savory Dinner French

Buckwheat flour is naturally gluten-free and gives galettes a full, nutty flavor you’ll fall for immediately. Combine that with soft goat cheese and sweet-earthy beetroot, and you have a dish that makes an impression at dinner yet is just as lovely on a weeknight. No complicated steps, no special ingredients. Just honest food that tastes good.

x_ckl_recipe_markerGluten-free buckwheat galettes with goat cheese and roasted beetroot These savory buckwheat galettes with creamy goat cheese and sweet roasted beetroot are a real treat. Naturally gluten-free, easy to make and perfect for sharing. How to make gluten-free buckwheat galettes with goat cheese and roasted beetroot? Main course French-inspired 4 persons 15 min 35 min 20 min 1 hour 30 min

Preheat the oven to 200°C. Peel the beets and cut them into roughly 2 cm cubes. Spread them on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 30 to 35 minutes until tender and lightly caramelized.
Meanwhile make the galette batter. Mix the buckwheat flour, the egg, the milk (or plant-based alternative), a pinch of salt and 2 tablespoons melted butter into a smooth, thin batter. Let the batter rest for 20 minutes so the buckwheat flour can hydrate properly.
Heat a frying pan over medium heat and melt a small knob of butter. Spoon a ladleful of batter into the pan and tilt it so the batter spreads thinly. Cook the galette for 2 to 3 minutes until the edges start to lift, flip it over and cook for another 1 minute. Repeat with the remaining batter.
Distribute the roasted beetroot over the galettes. Crumble plenty of goat cheese on top and add a handful of arugula. Drizzle some honey and a splash of olive oil over everything.
Fold the edges of each galette inward so you get a square or round 'envelope'. Serve immediately and optionally garnish with some chopped walnuts and freshly ground black pepper.

Gluten-free Vegetarian Savory Dinner French 200 g buckwheat flour (gluten-free certified) 1 egg 400 ml milk (or unsweetened oat milk for a fully plant-based version) 2 tbsp melted butter, plus extra for frying 1 pinch of salt 3 medium red beets (approx. 400 g) 2 tbsp olive oil 150 g soft goat cheese 2 handfuls of arugula 2 tsp liquid honey 50 g walnuts, coarsely chopped Freshly ground black pepper, to taste Mixing bowl Whisk Frying pan (preferably 24–26 cm) Baking sheet Oven Silicone spatula Ladle Sharp knife Cutting board Mixing Bowl mixing-bowl Baking trays baking-sheets Whisks whisk Spatula spatula Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - Silk Rose Birkmann Beslagkom KitchenAid Whisk Classic Empire Red Plastic / Stainless Steel 27cm - Baking Whisk Dishwasher-safe KitchenAid Garde Cookinglife ProLine Spatula Stainless Steel 37.8 cm - Kitchen Tool Cookinglife Spatel Gluten-free risotto with mushrooms and truffle oil foodies-glutenvrije-risotto-met-paddenstoelen-en-truffelolie Gluten-free zucchini fritters with tzatziki foodies-glutenvrije-courgette-fritters-met-tzatziki Gluten-free sweet potato soufflé with cinnamon and pecans foodies-glutenvrije-zoete-aardappelsouffle-met-kaneel-en-pecannoten

Recipe

Gluten-free buckwheat galettes with goat cheese and roasted beetroot

These savory buckwheat galettes with creamy goat cheese and sweet roasted beetroot are a real treat. Naturally gluten-free, easy to make and perfect for sharing.

Course	Main course
Kitchen	French-inspired
Servings	4 persons

Preparation time

Preparation time	15 min
Time in oven	35 min
Stiffen up min.	20 min
Total	1 hour 30 min

Equipment

Mixing bowl
Whisk
Frying pan (preferably 24–26 cm)
Baking sheet
Oven
Silicone spatula
Ladle
Sharp knife
Cutting board

Ingredients

200 g buckwheat flour (gluten-free certified)
1 egg
400 ml milk (or unsweetened oat milk for a fully plant-based version)
2 tbsp melted butter, plus extra for frying
1 pinch of salt
3 medium red beets (approx. 400 g)
2 tbsp olive oil
150 g soft goat cheese
2 handfuls of arugula
2 tsp liquid honey
50 g walnuts, coarsely chopped
Freshly ground black pepper, to taste

How to make gluten-free buckwheat galettes with goat cheese and roasted beetroot?

Preheat the oven to 200°C. Peel the beets and cut them into roughly 2 cm cubes. Spread them on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 30 to 35 minutes until tender and lightly caramelized.
Meanwhile make the galette batter. Mix the buckwheat flour, the egg, the milk (or plant-based alternative), a pinch of salt and 2 tablespoons melted butter into a smooth, thin batter. Let the batter rest for 20 minutes so the buckwheat flour can hydrate properly.
Heat a frying pan over medium heat and melt a small knob of butter. Spoon a ladleful of batter into the pan and tilt it so the batter spreads thinly. Cook the galette for 2 to 3 minutes until the edges start to lift, flip it over and cook for another 1 minute. Repeat with the remaining batter.
Distribute the roasted beetroot over the galettes. Crumble plenty of goat cheese on top and add a handful of arugula. Drizzle some honey and a splash of olive oil over everything.
Fold the edges of each galette inward so you get a square or round 'envelope'. Serve immediately and optionally garnish with some chopped walnuts and freshly ground black pepper.

Cooking mode Prevents your screen from going to sleep

A good frying pan with an even base is the secret to perfect galettes. The batter spreads evenly, the edges get nicely crisp and the galette releases effortlessly. That’s not a luxury, that’s just smart cooking. Choose a pan that will last you for years and repay itself every day.

Vary as you like: try blue cheese instead of goat cheese, or swap the beetroot for roasted pumpkin in autumn. These galettes also work wonderfully for lunch—serve them smaller with a fresh salad on the side. Taste, adjust, enjoy. That’s exactly what it’s about.

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