But when it comes to free-form tarts like galettes and crostatas, I seem to be extra … shall we say … challenged in making them pretty. So I not only do I fully embrace the rustic, I basically use it as a crutch.

So, you know. This Rustic Sweet Potato & Beet Galette isn’t just rustic, it’s seriously rustic. Rustic central. Rusticpalooza. You get my drift.

But also? It’s deeeeelicious. Extra e’s, italicized delicious. I refrained on all-caps because I had to stop somewhere.

Anyway! Here’s what we’ve got. A coconut-oil-based pie crust (no dairy here), flecked with dried herbs to give it a bit of pep. Tender, super thinly sliced sweet potatoes and beets. Which, by the way, really have the potential to be STUNNING if you’re better at making these things than I am. If not, I still think they look nice.

So, we’ve got that pie crust, and we have our veggies.

We give it all a good brush with olive oil and a sprinkle of coarse salt and into the oven it goes.

And then, possibly the best part (okay, aside from the crust), is we brush it when it’s blazing-hot just out of the oven with this fresh parsley, olive oil, and fresh garlic business that just … gah. Makes this thing over-the-top delicious. Wait. I mean deeeeelicious.

This recipe is a bit fussier than most of my recipes, thanks to that homemade crust. Of course, it could just be that I am a pie/galette crust novice, but rolling and shaping and getting it just right feels like a chore to me. TOTALLY WORTH IT, promise, because this crust is out-of-this-world yummy.

This is one of those recipes that may be vegan but it should well impress the heck out of anyone who’s not. And remember, because “rustic” is in the name, basically you can’t go wrong!

More Beet Recipes

• Roasted Beet Hummus
• Roasted Beet & Goat Cheese Salad
• Natural Easter Egg Dye

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Rustic Sweet Potato & Beet Galette

Thinly sliced sweet potatoes and ruby-red beets top a tender sea salt and herb coconut oil crust. This vegan entree is definitely worthy of a spot at your holiday table – and the best part is you don’t have to worry about making it look perfect. The more rustic the better!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Calories 478kcal

Author Kare

Ingredients

Sea Salt & Herb Coconut Oil Crust

• 3-6 tablespoons ice cold water
• 2 cups 272 g white whole wheat flour + a little more for rolling
• 1 teaspoon dried Italian herb seasoning
• 1 teaspoon fine-grain sea salt
• 2/3 cup 160 g coconut oil (solid/scoopable, NOT MELTED)

Filling

• 1 medium sweet potato peeled and very thinly sliced*
• 2 medium beets peeled and very thinly sliced*
• 2 tablespoons olive oil
• Pinch + 1/4 teaspoon coarse sea salt or kosher salt divided

Parsley-Garlic Topping

• 2 tablespoons olive oil
• 1 medium clove garlic finely chopped
• 3 tablespoons finely chopped parsley either curly or flat – both work
• 1/8 teaspoon kosher salt or sea salt

Instructions

• Preheat oven to 375 degrees Fahrenheit. Brush a little olive oil on a large baking sheet.
• Make the crust. Fill a bowl with 6 tablespoons water. Add 3-4 ice cubes and stir. Set aside.
• In a medium bowl, mix together the flour, herbs, and sea salt. Add the coconut oil in dollops. Make sure your coconut oil is in solid, scoopable form. If it’s in a liquid state (which happens right around 76 degrees Fahrenheit), refrigerate it until it’s solid but stirrable, then proceed.
• Using a pastry blender, two knives, or your clean hands, cut the coconut oil into the flour mixture, mixing until it is the texture of coarse crumbs or wet sand. Grab a wooden spoon and drizzle in the ice-cold water, a tablespoon at a time, stirring just until the dough starts to come together. Use your hands to form one cohesive ball of dough in the bowl. If it falls apart, add a bit more water.
• Lay out a pastry sheet or large piece of parchment paper and sprinkle a little flour on it (I find it much easier to transfer the crust using a sheet or parchment). Place the dough on the sheet or counter top. Sprinkle a little flour on top of the dough. Roll it out into a circle about 14 inches diameter. With a knife, cut the rough edges off so that your pastry is in the form of a circle(ish – remember – rustic!) Reserve scraps. Using the parchment paper, carefully transfer the crust to the baking sheet. Don’t worry if it rips or comes apart a bit – you can repair it right on the baking sheet. The crust is pretty forgiving.
• Layer the beets and sweet potatoes on the dough, leaving about a 2-inch border. Start with a large circle of beets around the perimeter, then sweet potatoes, then repeat until you reach the center. Sprinkle with a pinch of salt and repeat with another layer, this time starting with sweet potatoes. Fold the edges of the dough up over the edges of the vegetables. If any of the dough tears or breaks, press it back together, or use your leftover scraps to patch it up if needed.
• Brush the entire galette with 2 tablespoons olive oil and sprinkle the 1/4 teaspoon salt over the entire thing.
• Bake until the crust is golden-brown and the vegetables are fork-tender, about 40 minutes.
• In a small bowl, stir together the parsley, olive oil, garlic, and salt. Brush the mixture over the galette while it’s still piping hot.
• Cut into six wedges and serve.
•  

Nutrition

Serving: 1wedge | Calories: 478kcal | Carbohydrates: 40g | Protein: 6g | Fat: 34g | Saturated Fat: 22g | Sodium: 264mg | Fiber: 7g | Sugar: 4g

The post Rustic Sweet Potato & Beet Galette with Sea Salt & Herb Coconut Oil Crust appeared first on Kitchen Treaty.

But I always went a little crazy. Okay – a lot crazy. I’d raid the produce department, and then I’d get home and no pot or pan would remain unturned. With colorful brews brewing away on every available surface, my kitchen would look like a witch’s coven. And I’d think, okay, so it’s fun in theory to geek out over naturally-dyed eggs, but this is just ridiculous. I don’t have time for this. I’d think, next year, I’ve got to simplify.

So this year, I did it! I simplified. I made exactly three springy, pastel, perfect-for-Easter shades for our eggs – pink, yellow, and pale blue. And this version of natural Easter egg dye was easy – low-fuss and no-muss.

Making my vegetable-based dyes this year was so simple, I was almost stunned! The day before, I brewed up the dyes, then I sealed them up in mason jars and refrigerated them until the following day, at which point my giddy two-year-old and I happily dyed the eggs.

Hands down, our favorite hue is the gorgeous true blue that, remarkably, is created with red cabbage. The pink eggs are compliments of a beet; for yellow, I needn’t look further than my spice cabinet for some ground turmeric (which, actually, is not technically a vegetable – it’s a herbaceous perennial related to ginger, but it’s close enough).

My two-year-old enjoyed dying the eggs more than I expected. It was so fun for her to plop the eggs into the dye and see how they would change color after a minute – or two, or 10, or 30. Yes – I ended up with a few cracked eggs – she is only two, after all. Oh well.

And you know what? My little one didn’t care that we didn’t end up with 24 different shades. Blue, yellow, and pink were plenty exciting – for her, and for me, too.

Would you like to know how to to make natural egg dye yourself? It’s easy – so, so easy. I promise. Especially when you don’t go nuts like I used to do.

Here’s a quick graphic with the ingredients and dye times to achieve the pretty pastel shades I was going for. And below that, I’ve provided more detailed instructions.

Lesson officially learned: All you’ve got to do is keep it simple, and coloring your own Easter eggs with natural vegetable dyes is a piece of cake.

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How to Make Natural Easter Egg Dye

Make pastel blue, yellow, and pink Easter eggs using only veggies and spices. Super easy!

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Author Kare

Ingredients

• One dozen hard-boiled white eggs
• 1 teaspoon olive oil optional

Blue dye:

• 1/2 head red cabbage cut into 1/8ths (about 1 pound)
• 2 cups water
• 1 tablespoon white vinegar

Yellow dye:

• 2 teaspoons ground turmeric
• 2 cups water
• 1 tablespoon white vinegar

Pink dye:

• 1 medium beet washed and quartered
• 2 cups water
• 1 tablespoon white vinegar

Instructions

• Before starting the actual egg-dying process, I recommend preparing a safe area to handle these highly-staining dyes – they will mark everything from clothes to kitchen counters! So be sure to cover your table or counter with plastic, an old throw-away tablecloth, or lots of newspapers before beginning.

Blue Easter egg dye:

• Place cabbage and water in a medium-sized pot over high heat. Bring to a boil, then cover and remove from heat. Let sit for 1 hour. Pour mixture through a colander to remove cabbage; discard solids. Stir in vinegar. Your dye is ready to use.
• To dye, fill a narrow glass or mason jar about half full with dye, and gently lower in the egg. Let sit for about 20 minutes, turning occasionally. Proceed to Finishing step. Note: the egg will appear lavender when you first remove it from the dye, but the shade should transform to a more blue-ish shade within a few minutes.

Yellow Easter egg dye:

• Place turmeric and water in a medium-sized pot over high heat. Bring to a boil. Remove from heat and cover. Let sit until cool. Stir in vinegar. Your dye is ready to use.
• Fill a narrow glass or mason jar about half full with the dye, and gently lower in the egg. Let sit for about 30 minutes, turning occasionally, until you’ve reached the shade of pale yellow that you desire. Proceed to Finishing step.

Pink Easter egg dye:

• Place beet and water in a medium-sized pot over high heat. Bring to a boil. Cover and remove from heat. Let sit for 60 minutes. Drain through a colander to remove beet pieces and discard solids. Stir in vinegar. Your dye is ready!
• To dye, fill a narrow glass or mason jar about half full with the dye, and gently lower in the egg. Let sit for about 2 minutes, turning occasionally, until you’ve reached the shade of pink that you desire. Proceed to Finishing step.

Finishing the eggs:

• Using a slotted spoon, carefully remove the eggs from the dye and set them in a shallow bowl. Or if you have wire egg holders, now is a great time to use them! Turn the eggs occasionally to help them dry, which should take about 20 minutes or so. Once they’re mostly dry, wipe off any excess dye with a paper towel. If desired, gently rub a little olive oil onto each egg to add a bit of a pretty sheen.
• Keep your eggs in the refrigerator just as you would any hard-boiled eggs!

The post How to Make Natural Easter Egg Dye appeared first on Kitchen Treaty.

Deep, dark, ruby roasted beets, soaked in honey-dijon oregano vinaigrette, scattered over a medley of crisp spring greens. Top that with a coin of creamy, tangy goat cheese, sprinkle with icy red onions, and suddenly beets are the best thing you’ve ever tasted.

Table of Contents

• The Story Behind the Recipe
• Roasted Beet & Goat Cheese Salad Ingredients
• How to Make It
• More Beet Recipes

• Jump to the Full, Printable Recipe
• Read Reader Reviews & Comments

The Story Behind the Recipe

I never was a fan of beets. Scratch that … I hated them. Actually, loathed. Tasted like dirt, I always said.

But then I discovered roasted beets. Something about roasting them does away with that dirt taste. Instead it brings out that sweet, slightly mineral, and altogether unique flavor that all you beet lovers out there were talking about. I get it now … well, a little. I don’t think I’m going to jump right into borscht or boiled beets quite yet, but who knows. Maybe roasted beets are a gateway.

Meanwhile, this salad. Oh my. This salad. Well first, of course, it’s gorgeous, with all the vibrant colors. And it tastes amazing.

Who knew beets could lead to salad nirvana in the form of Roasted Beet & Goat Cheese Salad?!

Roasted Beet & Goat Cheese Salad Ingredients

For the dressing:

• Olive oil – Use a good olive oil with a lot of flavor. I prefer extra virgin.
• Apple cider vinegar – The acid in our vinaigrette.
• Honey – Adds a note of sweetness and helps to emulsify the vinaigrette.
• Dijon mustard – For tangy flavor and emulsification.
• Oregano – I love the peppery, earthy taste of oregano! My recipe calls for fresh but you can substitute 1/2 teaspoon dried.
• Salt & pepper – To enhance the flavors!

For the salad:

• Beets – Fresh beets with the ends trimmed.
• Red onion – Slice thinly. Sweet onions would be a great sub.
• Spring greens – Just the kind you get in your box, but any crisp green will work. You can throw in a bit of spinach if you like too!
• Goat cheese – Creamy goat cheese, cut into medallions. So good!

How to Make It

First, roast your beets in the oven. While the beets are roasting, whip up the vinaigrette. Peel and cut your beets and pour half of the vinaigrette over the top. Let them sit for at least an hour to soak up all of that vinaigrette goodness.

Meanwhile, swish the red onions in a bowl of cold water to remove bitterness and to make them nice and icy-fresh.

To assemble your salad, toss the greens with the remaining vinaigrette and divide between four plates. Top with beets, goat cheese, red onion, and an extra turn of freshly ground pepper. Serve immediately.

More Beet Recipes

• Rustic Sweet Potato & Beet Galette
• Roasted Beet Hummus
• Natural Easter Egg Dye – make pink eggs with beets!

I hope you love this Roasted Beet & Goat Cheese Salad as much as we do!

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Roasted Beet & Goat Cheese Salad Recipe

Deep, dark, ruby roasted beets soaked in honey-dijon oregano vinaigrette top a medley of spring greens. Add creamy, tangy goat cheese and a sprinkling of icy red onions, and that’s all it takes to achieve salad nirvana.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Author Kare

Ingredients

• 1 pound beets ends trimmed
• 1/4 red onion very thinly sliced
• 8 cups spring greens and/or baby spinach I like a mixture of romaine and oak leaf lettuces along with baby spinach
• 4 ounces goat cheese sliced into four coins

Dressing:

• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 2 teaspoons fresh chopped oregano
• Salt & pepper

Instructions

• Preheat the oven to 425 degrees.
• Scrub the beets with a vegetable brush and wrap each one in foil. Place on a cookie sheet to catch the juices and roast in the oven for about 50 minutes until tender.
• Unwrap the beets and place them in a medium bowl. Cut into 1-inch pieces right in the bowl, touching the beets minimally as they’ll stain your fingers and everything else (which is why it’s easiest to cut them right in the bowl instead of on a cutting board).
• Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and chopped fresh oregano. Season to taste with salt and pepper.
• Pour half the vinaigrette over the beets and gently toss. Cover and chill in the refrigerator for at least an hour and up to 24 hours.
• Swish red onion in a bowl of cold water and rinse to remove any bitterness. Add more water and a few cubes of ice. Refrigerate for an hour or so.
• Toss greens in remaining vinaigrette and divide between four separate places. Top with beets and add a coin of goat cheese. Sprinkle with red onion and top with a sprinkling of fresh ground pepper and a few extra bits of fresh oregano, if you have it.

The post Roasted Beet & Goat Cheese Salad Recipe appeared first on Kitchen Treaty.