Beet and Beet Green Gratin
This gratin is beautiful if you pair chioggas or golden beets with red beets. It is good hot or cold.
- 2 bunches (6 to 8) beets (preferably one red and one golden or chioggia), with the greens
(about 2 pounds beets and 3/4 pound greens)
Salt to taste
3/4 cup low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/3 cup chopped chives (1 bunch)
2 ounces PA Bowen Cheese, grated (1/2 cup)
Freshly ground pepper to taste
Yield: Serves six
Advance preparation: I usually roast the beets and blanch the greens as soon as I getÂ them home from the market. They will keep in covered bowls inÂ the refrigerator for three or four days. The gratin is then quicklyÂ assembled. The baked gratin can be made a day ahead andÂ reheated. Leftovers keep for four or five days and can be cut intoÂ small squares or diamonds for terrific hors dâ€™oeuvres or snacks.
Nutritional information per serving: 167 calories; 8 grams fat; 3 grams saturatedÂ fat; 118 milligrams cholesterol; 14 grams carbohydrates; 5 gramsÂ dietary fiber; 290 milligrams sodium (does not include salt addedÂ during cooking); 10 grams protein
- Roast the beets. Remove from the heat and allow to cool, then cut the ends off, slip off
the skins and slice across the equator.
- Bring a large pot of water to a boil while you stem and wash the greens in two changes
of water. Fill a bowl with ice water. When the pot of water comes
to a boil, salt generously and blanch the greens for about one
minute. (You can also steam the greens until they wilt, one to two
minutes). Transfer the greens to the ice water, then drain and
squeeze out the water. Chop coarsely.
- Heat the olive oil over medium heat in a medium skillet, and add the garlic. Cook for
about 30 seconds, stirring, until fragrant. Stir in the greens. Stir
together for a minute, season the greens with salt and pepper,
and remove from the heat.
- Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil.
Beat together eggs, salt (about 1/2 teaspoon), pepper, milk, chives
and the cheese. Gently stir in the greens and beets. Scrape into
the gratin dish. Bake 35 to 40 minutes until set and lightly
browned on the top. Allow to sit for 10 to 15 minutes before
serving. Serve hot, warm or room temperature.
- Martha Rose Shulman can be reached at martha-rose-shulman.com.