A couple of weeks ago, Matt and I left a rousing holiday gift exchange the happy recipients of someone else's CSA box. We proudly proceeded to use everything inside, except for four lingering beets. Matt hates beets. So, if they were the lone veggies that had to fall by the proverbial CSA wayside, I was OK with that. But, then I saw this gorgeous magenta galette and decided to take on the challenge, both in the face of Matt's beet-phobia and my poor track record with galettes, or more specifically, with inverting galettes and galette-like dishes from the hot pan onto a platter and then sliding them back onto the pan in order to cook the other side until crisp and brown. But it's a new year, and this time would be different, right? This time, I would use a smaller pan, making two much more manageble-sized galettes instead of one large unruly disc of food.
Matt saw what I was up to and was noticeably frowning, so I told him there was "just one lousy beet in the whole recipe—uhm, for color. The rest of it is potatoes, carrots, and chickpeas. And then you top it with lots of cheese. It's going to be great! You'll see!" And then to myself, in a whisper, "You'll see..."
Well. Matt didn't see. He did admit that it "wasn't horrible," but he only had one bite, which isn't very Matt-like.
And as you can see below, the transfer didn't go smoothly even with the smaller pan.
On that note, a couple of quick announcements:
1. There are three spots left in the food-writing seminar I'm teaching this February. What are you waiting for? Sign up!
2. I'm super excited to be participating in The Rattling Wall's upcoming reading on February 2nd at Skylight books. If you're in Los Angeles, you should come! Books, drinks and me, all red-faced and nervous!
OK, now go forth and make galettes!
1 russet potato, scrubbed and diced
3 large beets (1 1/2 pounds), scrubbed and peeled
1 1/2 cups chickpeas (from one 15-ounce can), drained and rinsed, half coarsely chopped
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
3 tablespoons olive oil
5 ounces mixed salad greens
1 tablespoon fresh lemon juice
2 ounces fresh goat cheese, crumbled (1/4 cup)
Bring potato to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes; drain.
Grate beets and carrots on the large holes of a box grater into a large bowl (or shred in a food processor). Stir in chickpeas, potato, flour, and 1 teaspoon salt. Season with pepper.
In a large nonstick straight-sided skillet, heat 1 tablespoon oil over medium heat. Add beet mixture, and firmly press evenly into pan using a flexible spatula. Cook, undisturbed, 10 minutes. Remove pan from heat, cover with a serving platter, and carefully invert pancake onto platter. (Good luck!!) Slide pancake back into pan, and cook until crisp and brown around edge, 10 to 12 minutes. Invert pancake onto platter.
In a medium bowl, toss salad greens with remaining 2 tablespoons oil and the lemon juice. Season with salt and pepper. Top pancake with salad and goat cheese, and cut into wedges.