Mélange a Trois: Beet Gratin

18 May 2011

Beet Gratin - From Amie L.

Having picked this ingredient, I clearly love beets. That said- I was more inspired to create a recipe when Kate P. and I were talking it over, then when it actually came time to make something. I'm currently knocked up, and the morning sickness has taken me by storm. I can barely keep down water. That said I was determined to get our little blog up and running again- so I skipped the whole inspired recipe invention and instead opted to adapt a beloved recipe into a more subtle and belly friendly version for myself.

Bon Appetit had a recipe back in October 2010 that I quickly fell in love with called Roasted Beet and Feta Gratin with Fresh Mint. Yummy. So that's what we have here- pared down to the bare bones, and I'm happy to say it was still quite tasty, and I even kept it down!

Serves 4-6

Ingredients:

3 2 1/2 to 3 inch diameter red beets - trimmed and scrubbed

3/4 c heavy whipping cream

butter (for dish)

1/2 c crumbled feta cheese

Original version also calls for 1/12 tbsp chopped fresh mint in addition to 2 fresh sprigs, as well as one garlic clove.

Preheat oven to 400. Place beets in a small baking dish and add about 1/4 inch of water. Sprinkle beets with salt and pepper and cover with foil. Bake until tender 50-60 minutes. Uncover and let cool, and then peel the beets and cut into 1/4 inch thick slices.

Preheat the oven to 425. Lightly butter 1/12 quart gratin dish or other shallow baking dish. Arrange beets in even layers in the dish sprinkling each layer lightly with salt. (Original version also has you bring the cream, mint sprigs and smashed garlic clove to a boil and then let steep for 15 minutes. Then strain the mixture.)

Pour the cream (or cream mixture) over the dish and then sprinkle with feta. Bake until the cream is bubbling at the edges and the feta is starting to brown in spots. About 20 minutes.