Hi! How are you?! I’ve missed you! How was your Christmas/New Years/Chanakah/Kwanzaa/Winter Solstice? Are you hungry?
Do you make New Year’s resolutions? I used to, until I figured out that I feel into a shame spiral the second I broke them. Which I always did. Usually around the 6th of January. I suck at resolutions.
So, instead I make goals. Goals, as opposed to resolutions, seem a little more flexible. A little less rigid. You can break a resolution, but you can’t really break a goal. You just keep working towards them. You can stumble, go a little off track, but it’s a constant process, which works better for me personally. Resolutions are either on or off; goals are a journey.
One of my goals, really a goal I try continue and build on every year, is to maintain healthy eating. What is my idea of healthy eating? No processed food, vegetable heavy, lean proteins, not too much sugar, healthy fats. Basically, more food from the earth than from the factory. Foods that give me energy instead of zapping it. I can tell throughout my whole body when I’ve been maintaining a healthy diet; my skin is clearer, my energy is higher and cleaner. I have a fairly sensitive stomach and have had a lot of issues with digestion, so when my system feels very clean and on track, I know that I’ve been eating healthily. So, healthy food goals are a constant in my life.
These galettes feel good. Nutty whole-wheat and brown butter crust, golden beets and sunchokes marinated in sherry vinegar and good olive oil, a little thyme and a handful of pea shoots on top. Very simple preparation, to allow the delicious root veggies to shine.
I like golden beets best; they don’t have as much of that super-earthy (read: dirt) flavoring that red beets have, which could really over-power the sunchokes in this dish. The sunchokes (also known as Jerusalem artichokes), like a light buttery cross between an artichoke heart and a potato, are so subtle and lovely. I made chips from them and soup this week, and have many more plans for this fantastic winter veggie. This dish is perfectly filling without overwhelming. A side salad of arugula, watermelon radishes and pomegranate seeds will round out this little dinner perfectly.
Stay tuned for some more healthy eating recipes this month, including my first ever giveaway at the end of the month! I’m so excited!!!
What are your goals and resolutions for the new year? THG
Golden Beet & Sunchoke Galettes
6 Tbsp. unsalted butter, divided
1 1/4 cup whole-wheat flour
1/2 tsp. sea salt
1/2 tsp. black pepper
1/8-1/4 cup ice water
1 golden beet, sliced 1/16” thick
2 small sunchokes, sliced 1/16” thick
2 Tbsp. olive oil
1 Tbsp. sherry vinegar
1 tsp. fresh thyme leaves
1/4 tsp. sea salt
1/2 tsp. black pepper
pea shoots for garnish
In a small saucepan, melt 2 Tbsp. butter over medium-high heat. Let cook until butter begins to brown. Remove from heat and let cool.
In a medium bowl, combine flour, sea salt and black pepper. Add remaining 4 Tbsp. butter, cubed and cold. Using a pastry cutter or your hands, mix butter into the flour mixture until broken down and resembling coarse crumbs. Add cooled brown butter and mix to combine. Add ice water, 1 Tbsp. at a time, until dough begins to come together. Turn out onto a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
While dough is setting, mix golden beet and sunchoke slices with olive oil, vinegar, thyme, sea salt and pepper in a small bowl until well coated. Let marinate until ready for use.
Preheat oven to 375 °F. On a well-floured surface, divide dough in half. Roll one half into a rough circle, about 1/8” thick. Place on a ungreased baking sheet. Repeat with remaining dough.
In the center of each dough circle, place 5 beet slices, overlapping. Place 5 sunchoke slices on top of the beets. Fold in the sides of the dough over the veggies to form a crust, leaving a 2” or so opening. Sprinkle pea shoots on top. Bake in the center of oven until crust is golden brown, about 20-25 minutes. Serve warm.