Cauliflower and Potato Galette with Beetroot Sauce
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
50 minutes
Prep time
20 minutes
Cook time
30 minutes
The rustic charm of galettes inspired this dish, marrying the humble ingredients of cauliflower and potatoes with the rich, earthy flavours of beetroot. The balance of their textures and the bright colour of the sauce create a dish that is appealing both to the palate and the eyes. The use of mince rissoles adds a heartiness that complements the vegetables beautifully, creating a warming and fulfilling meal inspired by French bistro cuisine.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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300 grams cauliflower (cleaned and cut into thin slices)
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300 grams potatoes (peeled and cut into thin slices)
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300 grams mince rissoles (crumbled or finely chopped)
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30 millilitres olive oil
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1 teaspoon salt (to taste)
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1 teaspoon black pepper (to taste)
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1 tablespoon fresh thyme (chopped)
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200 grams beetroot (peeled and cubed)
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100 millilitres water
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30 millilitres balsamic vinegar
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15 millilitres olive oil
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1 teaspoon salt (to taste)
Instructions
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1.
Prepare Ingredients:
Preheat the oven to 200°C (390°F). Slice the cauliflower and potatoes using a mandoline slicer for even, thin slices. Crumble or finely chop the mince rissoles and season with salt, black pepper, and chopped thyme.
Ensure all vegetable slices are uniform to ensure even cooking.
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2.
Make the Beetroot Sauce:
In a saucepan, combine the cubed beetroot and water. Bring to a boil over medium heat, then reduce heat to low and simmer for 15-20 minutes, until beetroot is tender. Drain and reserve cooking liquid. Blend beetroot in a food processor until smooth, adding in reserved cooking liquid as necessary to reach desired consistency. Stir in balsamic vinegar, olive oil, and salt. Set aside.
Be careful when blending hot beetroot; let it cool slightly before processing.
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3.
Assemble the Galette:
On a baking tray, layer alternate slices of cauliflower and potato to form a spiral pattern. Spread the crumbled mince rissoles evenly over the top. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes, or until vegetables are tender and golden brown.
Ensure that the vegetables are arranged tightly to avoid uneven cooking. Check for doneness; potatoes should be fork-tender.
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4.
Serve the Dish:
Once baked, remove the galette from the oven and let it rest for 5 minutes. Slice into wedges and serve drizzled with the vibrant beetroot sauce.
Be cautious slicing into the galette; use a sharp knife to avoid squishing the layers.
Tips and Variations
- For added texture, sprinkle some grated cheese over the top of the galette before baking.
- Replace potatoes with sweet potatoes for a sweeter variation.
- Prepare the beetroot sauce in advance and use it as a dip for other dishes.
Equipment Required
Suggested Pairings
Sides
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A light salad will complement the richness of the galette.
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Brings a crispness that balances the soft textures of the galette.
Drinks
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A crisp white wine enhances the flavours of the vegetables.
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A refreshing non-alcoholic alternative that cleanses the palate.
Other Food Dishes
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A hearty vegan option that pairs well with the earthy flavours of beetroot.