Garlicky Beet and Beet Greens Gratin

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Garlicky Beet and Beet Greens Gratin

 

2 small bunches of beets with greens, about 3 pounds total

2 tablespoons butter or marg

2 tablespoons flour

1 1/2 cups skim milk or whole milk

3 large cloves garlic, minced

salt and pepper to taste

butter flavored spray or olive oil spray

1/2 cup Italian flavored bread crumbs

 

Separate greens from beets, leaving about 1 inch of stems on the top of the

beets. Steam 35 to 45 minutes until tender. Save the cooking pot with the water.

Cool and peel off skins. Meanwhile, trim stalks from greens unless they are very

tender. Stack greens and roll like a fat cigar. Cut crosswise into 1/2 inch wide

ribbons. Wash thoroughly and drain. 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. While greens steam, heat butter in a medium size saucepan until it

foams. Add flour and stir over moderate heat until well blended, about 2

minutes. Add milk, stirring constantly until the sauce comes to a boil. Reduce

to a simmer, add garlic, salt and pepper and stir as it thickens to the

consistency of a light cream sauce. Turn off heat. Preheat oven to 400 degrees.

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. Season with more salt and pepper. Pour into a 2 quart gratin dish that has

been sprayed with butter flavored spray. Sprinkle with bread crumbs and bake 25

minutes or until top browns nicely and cream sauce bubbles up. Serves 8.