Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Harvest Vegetable Pancake with Greens and Goat Cheese 3.5 (14) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 28, 2020 Print Share Share Tweet Pin Email Photo: John Kernick Prep Time: 20 mins Total Time: 40 mins Servings: 4 Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas. Ingredients 1 russet potato, scrubbed and diced 3 large beets (1 ½ pounds), scrubbed and peeled 3 carrots 1 ½ cups chickpeas (from one 15-ounce can), drained and rinsed, half coarsely chopped ½ cup all-purpose flour Coarse salt and freshly ground pepper 3 tablespoons olive oil 5 ounces mixed salad greens 1 tablespoon fresh lemon juice 2 ounces fresh goat cheese, crumbled (¼ cup) Directions Bring potato to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes; drain. Grate beets and carrots on the large holes of a box grater into a large bowl (or shred in a food processor). Stir in chickpeas, potato, flour, and 1 teaspoon salt. Season with pepper. In a large nonstick straight-sided skillet, heat 1 tablespoon oil over medium heat. Add beet mixture, and firmly press evenly into pan using a flexible spatula. Cook, undisturbed, 10 minutes. Remove pan from heat, cover with a serving platter, and carefully invert pancake onto platter. Slide pancake back into pan, and cook until crisp and brown around edge, 10 to 12 minutes. Invert pancake onto platter. In a medium bowl, toss salad greens with remaining 2 tablespoons oil and the lemon juice. Season with salt and pepper. Top pancake with salad and goat cheese, and cut into wedges. Cook's Notes Sweet and earthy, this galette tastes even better when topped with a tangy, peppery mix of goat cheese and greens. Print