Healthy Beet Galette with Goat Cheese and Orange Mustard Vinaigrette
A beautiful, festive vegetarian dish full of bold flavors and rustic charm.

Looking for the perfect centerpiece for your next romantic dinner or festive meal? This healthy beet galette with tangy goat cheese and a zesty orange mustard vinaigrette is a show-stopping vegetarian option that’s both flavorful and surprisingly easy to make.

Inspired by a colorful trip to the farmer’s market, this galette features vibrant beets in every shade—red, golden, and even candy-striped—layered over a creamy goat cheese filling, all wrapped in a hearty whole grain olive oil crust. A drizzle of homemade orange mustard vinaigrette ties everything together, balancing the sweetness of the beets and the tang of the cheese beautifully.

Why You’ll Love This Galette

• Nutritious and wholesome: Made with whole grain flour, olive oil, and Greek yogurt, this crust is lighter than traditional pie dough but still wonderfully crisp and nutty, thanks to the addition of ground hazelnuts.

• Full of flavor: Marinating the beets in an orange-Dijon vinaigrette enhances their natural sweetness and adds a bright, tangy note that elevates the whole dish.

• Festive yet simple: This galette looks impressive, but it’s easy to assemble and bakes in just 20 minutes.

Ingredients at a Glance

For the crust:

• Whole grain flour

• Ground hazelnuts

• Olive oil

• Greek yogurt

• Apple cider vinegar

• A splash of water

For the filling:

• Fresh beets (any color)

• Goat cheese

• Orange juice

• Dijon mustard

• White wine vinegar

• Olive oil

• Salt & pepper

• Microgreens for garnish

How to Make It

1. Prep the dough: Combine dry ingredients, then mix in olive oil, Greek yogurt, and vinegar. Blend until the dough comes together, form into a ball, and chill for 20 minutes.

2. Cook the beets: Simmer unpeeled beets with a splash of white wine vinegar for 20 minutes. Peel and slice thinly once cooled.

3. Make the vinaigrette: Shake together orange juice, Dijon mustard, olive oil, salt, and pepper. Toss most of it with the sliced beets and reserve a bit for drizzling later.

4. Assemble the galette: Roll out the chilled dough, spread goat cheese in the center, and layer the beets on top. Fold in the edges and brush the crust with olive oil.

5. Bake: 20 minutes at 400°F (200°C) until golden. Cool slightly, drizzle with vinaigrette, and top with microgreens before serving.

Perfect For:

• A cozy Valentine’s Day dinner

• Impressing guests with a vegetarian main

• A flavorful lunch served with a fresh green salad

Storage Tips

Refrigerate leftovers for up to 4 days. Reheat gently in the oven or microwave before serving.