• Preheat the oven to 425 F.

Prepare the beets

• Separate the beet roots from the stems and greens. Reserve the stems and greens. Clean the beet roots and peel off as much skin as you feel appropriate.
• Slice the beets into 1/4 inch rounds. Toss with a tablespoon of olive oil and 1/2 teaspoon of salt. Spread the beets in a single layer on a baking pan and transfer to the oven. Roast for 30 minutes

Prepare the beet greens

• Chop the stems of the beets into one pile and chop the leaves of the beets in a second pile. It's OK for some stems to be in the leaf pile and vice versa. After chopping, rinse both the stems and the leaves well.
• Sauté the onions and the beet stems over medium-high heat in a tablespoon or two of olive oil. The ingredients should glisten in the pan, but the olive oil should not pool in the bottom of the pan.
• When the onions are soft and translucent, about 10 minutes, add the garlic and sauté one more minute.
• Add the beet greens and continue to sauté untill the beet greens are fully wilted. You may have to add the greens in 2 or 3 stages to allow them to fit. Once all of the beet greens are fully wilted, take the pan off heat.

Prepare the béchamel

• In a separate pan, saute 2 tablespoons of butter and 2 tablespoons of flour over medium-high heat. Whisk vigorously to prevent clumps from forming.
• When the flour is cooked, but before it darkens in color, about 2 minutes, slowly add a cup of milk to the pan while vigorously whisking. Be sure to break up any clumps that form. Continue to sauté while stirring vigorously. The sauce should thicken and become creamy.
• Break the goat cheese into small pieces and add to the bechamel sauce. Also add about 1/2 tsp of salt. Stir vigorously, until the goat cheese has melted and is fully integrated into the sauce

Assemble and bake the galette

• On a well floured surface, roll the dough out to a 14 inch diameter. Turn the dough often as you roll, and reflour if necessary, to prevent the dough from sticking to the surface.
• Transfer the dough to a rimmed baking tray. The dough will hang over the sides.
• Combine the béchamel with the sautéd stems and greens. Spoon this mixture onto the dough and spread, leaving a two inch ring of dough left clean.
• Spread the roasted beet circles over the top of the stems and greens.
• Create a rustic rim by folding the remaining dough over the edge. Fold the first flap, and then iteratively fold overlapping flaps, until the rim has been built.
• Beat an egg, and use a pastry brush to apply a thin egg wash to all exposed dough.
• Transfer to the 425 F oven and bake until the crust is golden brown. Expect 35-45 minutes.
• Allow the galette to cool for 10 minutes before attempting to cut and serve. Optionally sprinkle a freshly chopped herb over the galette. Mint, oregano, parsley or chives would all be nice options.