Beet, Goat Cheese & Walnut Buckwheat Galette

This beet, goat cheese, and walnut galette is a wholesome, veggie-packed twist on a classic French-style crepe. The filling combines creamy goat cheese, earthy beets, and crunchy walnuts for a satisfying mix of textures and nutrients. It’s easy to make and even easier to customize. Mushrooms, zucchini, or spinach all make great swaps. Comforting but light, this galette pairs beautifully with a simple salad or bowl of soup and makes dinner feel just a little special, even on a weeknight.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a mixing bowl, whisk together the buckwheat flour, all-purpose flour (if using), and salt. Add the water gradually while whisking to avoid lumps. Whisk in the egg and olive oil until smooth. Let the batter rest for 30 minutes if you have time. This helps improve texture, but you can skip the rest if needed.

Step 2

If your beets aren’t already cooked, roast or steam them until tender, then slice or dice. Toast the walnuts in a dry pan over medium heat for 2–3 minutes until fragrant. Crumble the goat cheese and wash the arugula.

Step 3

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a bit of oil or butter. Pour in about ⅓ cup of batter and swirl the pan to spread it into a thin circle. Cook for about 2 minutes, or until the edges lift and the bottom is golden. Flip and cook for another 30 seconds.

Step 4

While the galette is still in the pan, add the goat cheese, beets, and walnuts to the center. Cook gently for 1–2 minutes to soften the cheese. Fold the edges inward to form a square with an open center. Slide onto a plate and top with fresh arugula. Drizzle with honey or balsamic if using.