Beets and beet greens gratin (hl)
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Beets and beet greens gratin (hl)
  Beets    Greens  
Last updated 6/12/2012 1:08:17 AM. Recipe ID 34692. Report a problem with this recipe.
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      Title: Beets and beet greens gratin (hl)
 Categories: Veggie-sd, Casserole-s
      Yield: 8 Servings
 
      2 sm Bunch beets with greens;
           -about 3 pounds total
      2 tb Butter
      2 tb Flour
  1 1/2 c  Skim milk
      3 lg Garlic cloves; minced
           Kosher salt and freshly
           -ground pepper
           Butter-flavored cooking
           -spray
    1/2 c  Flavored bread crumbs
 
  Separate beets from greens, leaving about 1 inch of stems on the top
  of the beets. Steam in their skins for 35-40 minutes and save the
  cooking water. Cool beets and peel off their skins.
  
  Meanwhile, trim stalks from greens unless they are very tender. Stack
  greens and roll like a fat cigar. Cut crosswise into 1/2 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 the flour and stir over moderate heat until well blended,
  about 2 minutes. Add milk, stirring occasionally, 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 beet
  greens and add to the cream sauce, combining well. Season with salt
  and pepper. Pour into a 2-quart gratin dish that has been sprayed
  with butter-flavored cooking spray. Sprinkle with bread crumbs and
  bake 25 minutes or until top browns nicely and cream sauce bubbles up.
  
  Yield: 8 servings
  
  Nutritional information: 83.9 calories and 3.2 grams of fat
  
  




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Recipe ID 34692 (Apr 03, 2005)

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