Roast Beetroot, Onion and Goat’s Cheese Galette

This roast beetroot galette with onion is a stunning vegetarian main dish that’s equally delicious served warm in winter or cold with salad in summer. The earthy sweetness of roasted beetroot pairs beautifully with caramelised onions and salty goat’s cheese, all wrapped in buttery wholemeal pastry.

I created this galette for Organic Life Magazine, and it remains one of my favourite ways to showcase beetroot. The vegetables are roasted until tender, then tossed in a balsamic caramel and baked in rustic pastry. I adore the earthy flavour and saltiness of goat’s cheese with beetroot, and for this recipe, I used a stunning goat’s cheese pecorino. Generous shavings over the top finish it beautifully.

Don’t be put off by the roasting time. Beetroot requires a lengthy stint in the oven to reach cooked perfection, but you can roast the vegetables and make the pastry a day ahead, then assemble and bake when ready to serve.

If you want to shorten the cooking time of the beetroot, my recipe for roasted beetroot with pistachios and dukkha employs a slightly differently technique which is just as tasty. This Beetroot galette is a comforting winter dish, but is equally delicious served cold with a salad in summer.

Why This Recipe Works

The combination of sweet roasted beetroot, caramelised onions, and tangy balsamic creates layers of flavour that work perfectly against the buttery, slightly nutty wholemeal pastry. Roasting the vegetables separately ensures each cooks to the right texture without becoming mushy.

The balsamic reduction adds a sweet-tart glaze that ties everything together, whilst the goats cheese provides a creamy, salty contrast. This is comfort food that’s elegant enough for entertaining.

Tips for Success

Cheese options: I use goats cheese pecorino for its sharp, salty flavour, but soft goats cheese or Parmesan work beautifully too.

Make ahead: Roast the vegetables and prepare the pastry up to 24 hours ahead. Store separately in the fridge, then assemble and bake when needed.

Shortening beetroot cooking time: If you’re short on time, use the technique from my roasted beetroot with pistachios and dukkah recipe, which cooks beetroot faster.

Pastry texture: The wholemeal flour adds a nutty flavour and rustic texture. For a lighter pastry, use all plain flour instead.

Rustic shape: Don’t worry about perfect circles. The beauty of a galette is its freeform, rustic appearance.

Serving Suggestions for Beetroot Galette

As a main: Serve with a crisp green salad and a glass of Chenin Blanc or Sauvignon Blanc.

For brunch: Cut into wedges and serve with poached eggs and rocket.

Cold lunch: Pack slices for a picnic or lunch box. This galette is just as delicious cold.

Dinner party: Impressive enough to serve guests, especially with the dramatic purple beetroot and golden pastry contrast.

Recipe – makes 1 galette (First published in Organic Life January 2015)

Roast Beetroot and Onion Galette with Goats Cheese Recipe

A stunning vegetarian galette with roasted beetroot, caramelised onions, balsamic caramel, and goat's cheese in buttery wholemeal pastry. Serve warm or cold.

Print Recipe

Prep Time:20 minutes mins

Cook Time:1 hour hr 30 minutes mins

Ingredients

For the filling:

• 600 grams red onions cut into quarters
• 500-550 grams beetroot peeled and cut into similar size to onions
• 2 Tbsp olive oil
• 3-4 sprigs fresh thyme
• 60 grams brown sugar
• 4 Tbsp balsamic vinegar
• Sea salt and freshly ground black pepper
• 50 grams goats cheese pecorino goats cheese, or Parmesan cheese

For the pastry:

• 120 grams plain flour plus extra for dusting
• 120 grams wholemeal flour
• Pinch of salt
• 170 grams cold butter cut into small cubes
• 80 ml ice-cold water
• 1 beaten egg or melted butter for brushing

Instructions

• Preheat the oven to 180°C/350°F. Spread the beetroot and onions on two separate baking trays. Drizzle 1 tablespoon of olive oil over each tray and toss to coat.
• Roast the onions for 40 minutes and the beetroot for 1 hour, until both are tender. Remove and allow to cool slightly.
• Whilst the vegetables are roasting, make the pastry. In a food processor, briefly pulse the flours and salt. Add the butter and pulse until the mixture resembles breadcrumbs. Add the water and pulse until the dough just comes together. Do not over-mix.
• Wrap the pastry in cling film and refrigerate for at least 30 minutes whilst the vegetables finish roasting.
• Put the sugar and balsamic vinegar in a small saucepan and simmer for about 5 minutes until it becomes thick and syrupy. Swirl the pan occasionally. Set aside.
• On a lightly floured surface, roll the pastry into a rustic round shape about 30-35cm in diameter. Transfer to a baking tray lined with baking paper.
• Toss the roasted beetroot and onions together with the thyme leaves. Arrange the vegetables in the centre of the pastry, leaving a 5-6cm border around the edges.
• Drizzle the balsamic syrup over the vegetables and season generously with salt and pepper.
• Fold the pastry edges over the filling, pleating as you go to create a rustic edge. Brush the pastry with beaten egg (for a golden finish) or melted butter.
• Bake for 25-30 minutes until the pastry is golden brown and crisp.
• Remove from the oven and shave the goats cheese over the top whilst still warm. Serve warm or allow to cool completely.

Notes

• You can use all plain flour instead of wholemeal if preferred, though the wholemeal adds a lovely nutty flavour.
• Make the filling and pastry a day ahead, store separately in the fridge, then assemble and bake when ready to serve.
• For a vegan version, use vegan butter and omit the cheese or use plant-based cheese. Brush with olive oil instead of egg.
• The galette is equally delicious served cold with a salad or warm as a main course.

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat at 160°C for 10 minutes or serve cold.

Freezer: Freeze unbaked (assembled) galette for up to 1 month. Bake from frozen, adding 10 minutes to cooking time.

Servings: 4

More Beetroot Recipes

Roasted onion and beetroot tart tatin with balsamic caramel and thyme

Beetroot falafel on toasted pita

Apple beetroot and ginger juice

Carrot and beetroot cake with caramel cream cheese frosting

Beetroot and barley risotto

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