Thursday, June 5, 2014

Best Beet Gratin

I hope you don't get sick of beet recipes this June, but the locavore that I am, I like to use what produce I have on hand, and this month it happens to be beets!

Beets are always thought of as a winter vegetable, however, they grow in New Jersey in my garden, in the summer! They are truly all year 'round friends.

This year we are growing 3 types of beets in the MCG.

Red Ace beets, always big, red and sweet.

Golden beets, pretty and they don't get messy all over my hands and counters.

Chioggia beets (pronounced KEE-OH-JEE-AH), also known as candy stripe beets.
These are my favorite, sweet and mild and stunners to look at.

I am always happy to find new recipes using beets, since how many beet salads can one really eat?

This is my new favorite way to serve beets.
I loved that I was able to use the beet greens too, which are packed with lots of vitamins.

Don't be tempted to pack in the cheese here, it's only 1/2 cup, and that's enough, I promise.

You could use feta or goat cheese instead of the Gruyere if you want. I have made it both ways, I vote for the feta.

My husband loved this.
I would even guess that the beet haters in the house might like this too.

This is one beautiful and delicious gratin.

Best Beet Gratin (adapted from the original recipe NY Times):

1 lb. of mixed color beets, roasted (method below)
a bunch of beet greens
2 large garlic cloves, chopped
olive oil
sea salt & pepper
chili pepper flakes
2 eggs
3/4 cup whole milk
3 tbsp freshly snipped chives
1/2 cup of Gruyere or feta cheese

Roast the beets (you should know how to do this by now).
Wash and trim the beets. Drizzle w/ some olive oil and sprinkle with kosher salt.
Place in a roasting pan and cover tightly with aluminum foil.

Roast in 400F oven for 1 hour or more, depending on the size of the beets.
Let completely cool, then peel and slice into thin even slices.

In a heavy skillet, heat some olive oil and place the washed beet greens, hot pepper flakes and garlic cloves and cook on medium heat about 2-3 minutes until the greens are wilted and garlic is fragrant.
Season the greens w/ sea salt & pepper. You can chop the greens once they have cooled, or leave then whole. No rules here.

Place the sliced beets with the sauteed greens in a large bowl.

In a small bowl, mix the eggs w/ the milk, chives, and grated cheese. Pour over the beet mixture to combine.

Pour into an 9" oiled pie dish or gratin dish and bake for 35 minutes at 375F.

Let rest a few minutes before slicing.

Serves 4, but I ate 3 slices myself.

oink oink.


Ciao Chow Linda said...

I'll never be tired of beet recipes. Yours are beauties. I hope I come home to some good ones in my garden too.

Anonymous said...

This looks gorgeous! (as does all your food!)

Patsy said...

The beet haters in my house have long had too much power. Time to stop the madness, starting with this beet gratin. Wish me luck!

Penny said...

Can hardly wait to try this. Our Farmers' Markets are overflowing with beets right now.

Bluebird NY said...

I'll have lots of Chioggia beets in my garden and when they're ready, I'm going to try this recipe. It looks wonderful.