We had to quick throw together a meal before another trip (short one to Fort Lauderdale, FL for husband’s work), so I found all the vegetables in the fridge, and threw in a whole bunch of stuff. Beets, goat cheese, onions, bison bacon, and fennel all went inside the easy crust (2 cup flour, 2/3 cup yogurt) and VOILA! Dinner. There are still leftovers in the fridge, and I love how the beets turned everything insdie a pretty shade of red.
Bacon and Beet Galette:
Whole Wheat Pastry Flour – Mill at Anselma
Goat’s Milk Yogurt – Shellbark Hollow Farm
Chevre – Shellbark Hollow Farm
Beets – Jack’s Farm
Onion – Hoagland Farm
Fennel – Charlestown Cooperative Farm
Bison Bacon – Backyard Bison
Non Local – Olive Oil, salt
