Galettes de trigo-sarraceno sem glúten com queijo de cabra e beterraba assada

Ingredientes

• 200 g buckwheat flour (gluten-free certified)
• 1 egg
• 400 ml milk (or unsweetened oat milk for a fully plant-based version)
• 2 tbsp melted butter, plus extra for frying
• 1 pinch of salt
• 3 medium red beets (approx. 400 g)
• 2 tbsp olive oil
• 150 g soft goat cheese
• 2 handfuls of arugula
• 2 tsp liquid honey
• 50 g walnuts, coarsely chopped
• Freshly ground black pepper, to taste

Modo de preparo

1. 1

   Preheat the oven to 200°C. Peel the beets and cut them into roughly 2 cm cubes. Spread them on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 30 to 35 minutes until tender and lightly caramelized.Meanwhile make the galette batter. Mix the buckwheat flour, the egg, the milk (or plant-based alternative), a pinch of salt and 2 tablespoons melted butter into a smooth, thin batter. Let the batter rest for 20 minutes so the buckwheat flour can hydrate properly.Heat a frying pan over medium heat and melt a small knob of butter. Spoon a ladleful of batter into the pan and tilt it so the batter spreads thinly. Cook the galette for 2 to 3 minutes until the edges start to lift, flip it over and cook for another 1 minute. Repeat with the remaining batter.Distribute the roasted beetroot over the galettes. Crumble plenty of goat cheese on top and add a handful of arugula. Drizzle some honey and a splash of olive oil over everything.Fold the edges of each galette inward so you get a square or round 'envelope'. Serve immediately and optionally garnish with some chopped walnuts and freshly ground black pepper.