Orange galette with beet gorgonzola salad

Nutrition Information

Amount Per Serving
Calories 180
Calories from Fat 99
% Daily Value*
Total Fat 11g
Cholesterol 10mg
Sodium 220mg
Total Carbohydrate 18g
Dietary Fiber 2g
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Recipe courtesy of Momma Cuisine

Prep time: 30 minutes
Cook time: 15-20 minutes
Servings: 12

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • nonstick cooking spray
  • 1 sheet frozen puff pastry, approximately 16-by-11 inches
  • 1 tablespoon olive oil, divided
  • 4 navel oranges, segmented
  • 4 ounces crumbled Gorgonzola or other blue cheese, divided
  • 1/4 teaspoon kosher salt (optional)
  • 1/4 teaspoon dried basil
  • 2 cups mixed baby salad greens
  • 1/4 cup chopped pecans, toasted if desired


Heat oven to 400° F.

Drain beets well; set aside on paper towels to absorb remaining liquid. Discard liquid or save for another use.

Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread 1/2 tablespoon olive oil on pastry sheet. Place about half the orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.

Fold edges of pastry sheet to create border. Sprinkle 2 ounces crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.

Bake until golden brown, about 15-20 minutes. Remove from oven; cool on wire rack.

Coarsely chop beets. In large bowl, toss together remaining orange segments, salad greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.

Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and pecans.