Saturday, March 12, 2011

Beet Gratin

6 medium-sized beets (red, yellow, white...)
3 Tbls butter
2 Tbls minced shallot
2 Tbls flour
2 C milk
4 oz crumbled sweet blue cheese
(Roquefort, Point Reyes, etc.)

trim beets and place in a deep pot, cover with cold water aand 1 Tbls salt. Bring to boil, lower heat and simmer until they are soft and easily fall when stabbed with a thin life. Strain beets; cool to room temperature. While they cool...

Heat a medium saucepan and add butter; when sizzling, add shallot and saute until soft, but not brown. Add flour and whisk over medium-heat. slowly add milk and whisk until thickened. Remove from heat and add blue cheese. Whisk until incorporated and season with salt and pepper; cover and set aside.

When beets are cool, rub skins off and cut beets into bite-sized pieces. Preheat oven broiler placing rack 3-4 inches below the flame. Lay beets in a single layer in a baking dish (or individual ramekins). Spoon the béchamel (the white sauce with shallots) over beets, taking care not to drown them. Place gratin dish under flame until bubbling and well browned. Remove and serve immediately.

Garnish with any of the following: julienned beet greens, arugula, tossed greens tossed lightly in a simple vinaigrette, crisped prosciutto, crisp fried shallots...

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