Last week I received a huge bunch of beets as part of our CSA vegetable share. I had never really cooked with beets, so I wasn’t sure what to do with them! I ended up roasting them, and using most of them in this Beet Gratin recipe, which uses both the beets and the beet greens.
It was very tasty, and the beets had a nice mild flavor, much different from the pickled beets you get in a can.
The recipe is modified from this one by Martha Rose Shulman, posted by the New York Times. It is a little time consuming, because you have to roast the beets and blanch the greens, but after that it goes together quickly.
- 1 bunches beets with greens
- 1 Tablespoon olive oil
- 2 large garlic cloves minced
- 3 eggs
- 3/4 cup milk
- 1/3 cup chopped chives
- 4 scallions
- salt and pepper to taste
- 2 oz. Mozzarella Cheese
- Roast the beets. I wrapped them unpeeled in aluminum foil and stuck them in the oven at 300 for about half an hour. Then I stuck a knife in them to make sure they were done. After they have cooled the skin comes right off and they can be sliced into rounds.
- Blanch the beet greens. I put them in a large pot of boiling water for 1 minute, and then dunked them in a ice water bath and drained them. You can do the first two steps ahead of time and store them in the refrigerator.
- When you are ready to make the gratin heat olive oil in a frying pan over medium heat. Add the garlic cloves and the greens and cook for 3 minutes.
- Mix the eggs, milk, chives and scallions together, and put in a casserole dish.
- Stir in the greens mixture and the sliced beets.
- Add salt and pepper to taste, and then sprinkle the cheese over the top.
- Bake 375 for 40 minutes, and cool 10 minutes before cutting.
I wish I could tell you my kids loved this dish, but the truth is they wouldn’t even try it! They heard it had beets and insisted I had served them beets before and they were awful, even though I have no memory of every cooking beets before. But my husband and I enjoyed it, and had it for breakfast all week.