One of my favorite vegetables is the beet, and 90% of the time, I eat them boiled or roasted, sliced up and topped with a little salt. But, I’m trying to get out of a culinary rut, so I did a little Googling and came across this recipe for beet and beet green gratin from my beloved NY Times. The ingredients are simple so the beets really shine, is only 170 calories a serving, and makes great cold leftovers, which are my favorite. It served as a great light supper, but would also make a good side dish to roast chicken. Not surprisingly, I made a few tweaks to the recipe due to what was in my refrigerator and my innate laziness. The prep is a little time consuming, but but you can cook the beets and prep the greens a few days before.
Beet and Beet Green Gratin
- 2 bunches beets (6-8 beets) with greens attached
- 1 tbsp vegetable oil
- 2 cloves of garlic, minced
- 3 eggs
- 3/4 cup milk
- 2 ounces parmesan, grated (1/2 cup)
- 1 bunch chives, minced
- pinch of salt
- Cut greens off beets 1/4 in from the base, and set them aside. Roast beets in 400 F or boil until fork tender, ~30-45 minutes. Once beets have cooled, the skins should slide right off, remove top, then slice horizontally.
- Rinse greens, cut off and discard stems, and chop leaves coarsely. Heat oil in a medium skillet over medium heat, add garlic and cook until soft and fragrant, ~2-3 minutes. Add leaves, cover, and cook until tender, ~ 5 minutes.
- Preheat oven to 375 F and lightly grease a 2 quart casserole. Combine last 5 ingredients, then fold in greens and beets.
- Bake for 35-40 minutes, or until dish is set and golden brown on top. Allow to sit for 10 minutes before serving.