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Beets and Beet Greens Gratin Makes 8 servings. |
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Ingredients: 2 small bunches beets with greens, about 3 pounds total 2 tablespoons butter 2 tablespoons flour 11/2 cups skim milk 3 large cloves garlic, minced Kosher salt and freshly ground black pepper to taste Butter-flavored cooking spray 1/2 cup flavored bread crumbs | |
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Instructions: 1. Separate greens from beets, leaving about 1 inch of stems on the top of the beets. 2. Steam the beets in their skins, which takes about 35 to 40 minutes, depending on size. Save the cooking pot with the water. 3. Cool beets and peel off skin. 4. Meanwhile, trim stalks from greens unless they are very tender. 5. Stack greens and roll like a fat cigar. 6. Cut crosswise into 1/2-inch-wide ribbons. 7. Wash thoroughly and drain. 8. Add to the same pot that steamed the beets, with more water if needed, and steam over moderate heat just until wilted, about 7 minutes. 9. While greens steam; heat butter in a medium-size saucepan until it foams. 10. Add flour and stir over moderate heat until well blended, about 2 minutes. 11. Add milk, stirring constantly, until the sauce comes to a boil. 12. Reduce to a simmer, add garlic, salt, and pepper, and stir as it thickens to the consistency of a light cream sauce. 13. Turn off heat and preheat oven to 400°F. 14. Cut beets into 1/2-inch cubes and add to saucepan with cream sauce. Squeeze out any excess moisture from the beet greens and add to the cream sauce, combining well. 15. Season with more salt and pepper. 16. Pour into a 2-quart gratin dish that has been sprayed with butter-flavored cooking spray. 17. Sprinkle with bread crumbs and bake 25 minutes until top browns nicely and cream sauce bubbles up. |
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