Beet and Beet Green Gratin

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My March vegetable is beets! I don’t love them. They’re purple and sweet, and yeah. Sweet. Too much for me. But this is the beauty of this project – challenging myself to try some things. So I did!

Having been pretty unfamiliar with beets, I hadn’t even considered using the greens attached to them. But look how PRETTY. They weren’t bad.

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They also look quite different once you scrub ’em clean:

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I’m a bit behind on these posts, so I’m just going to cut to the chase. Overall, this was good. I had high expectations that weren’t quite met (because look at the photo from the original recipe), but my suggestions would be to add more cheese. Always. Add more cheese. I may have had a too-much-beet situation, but it seemed like there wasn’t enough of everything else. …Which means I had to much beet. Problem solved!

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Beet and Beet Green Gratin

Ingredients:
2 bunches (6-8) beets, with the greens (about 2 pounds beets and 3/4 pound greens)
Salt to taste
3 eggs
3/4 low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/3 cup chopped chives (1 bunch)
2 ounces Gruyere cheese, grated (1/2 cup)
Freshly ground pepper to taste

Directions:

Roast the beets. Remove from 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 Gruyère. 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.

Original recipe found here.

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