This month, The Beet is delighted to share a Tried & True recipe from one of our community’s most consistently fantastic bakers, Rachel Roll (MO#437). Rachel may be best known for her scrumptious, crowd-pleasing apple pies at our Beloved Community Pie Social—including a stunning Apple-Raspberry Pie in 2024 and an Apple-Cheesecake Pie in 2025—but her creativity doesn’t stop at the kitchen. Rachel is also a talented textile artist, working in quilting and weaving, and was recently spotted at Stockade StreetFest vending her beautiful handmade creations.

This month, we’re celebrating another kind of Rachel Roll artistry: a Roll-family favorite, her Roasted Beet, Goat Cheese, and Pecan Galette. Beautiful as well as delicious, this hearty, savory treat feels just right as the days grow a little cooler—and is yet another example of Rachel’s knack for making something special by hand.

Ingredients 

1 pie crust (preferably homemade)
5 beets, with their stems and leaves
1 shallot, diced
1 tablespoon oil
1/2 teaspoon sea salt, plus more for dusting the roasted beets 
3 ounces goat cheese
1/2 teaspoon thyme
3 tablespoons chopped pecans
1 tablespoon honey 
 

Instructions 

 for the roasted beets 

1. Preheat oven to 400 degrees.

2. Remove stems and leaves from beets and set aside. Rinse each beet to remove any dirt and pat dry with a towel. Wrap each beet individually with foil. 

3. Place all beets on a rimmed baking sheet and bake for 1 hour (might be a little less for smaller beets). 

4. Let cool then the skin should easily peel off. 

5. Slice the beets and set aside. 

 
for the galette assembly 

1. Preheat oven to 375 degrees.

2. As the beets are roasting, slice the beet stems into 1/2 inch pieces and roughly chop the greens, keeping the two separate. 

3. Saute the shallot in olive oil for 1 minute then add in the beet stems. Once stems are tender (5 minutes or so) add in the leaves and stir with a wooden spoon to wilt. Add 1/2 teaspoon of sea salt to the greens. Set all of this aside to cool. 

4. Prepare a larger baking sheet with parchment and preheat the oven to 375 degrees. 

5. On a well floured surface, roll out the pie crust to about a 10 inch diameter . Use flour as needed so that the crust doesn't stick to the surface. 

6. Transfer the pie crust to the parchment paper to build the galette. 

7. First layer beet stems and greens then add spoonfuls of goat cheese, leaving ~1.5” of crust open all around. 

8. Sprinkle the thyme over the cheese then arrange the sliced beets. 

9. Sprinkle the beets with a little extra sea salt then add the chopped pecans. 

10. Fold edges of pastry towards the center to cover the outer rim of filling.

11. Place the galette in the oven for 40-50 minutes until the crust is golden brown. 

12. Drizzle with honey and serve warm.