1 pound raw beets 6 oz. cream
4 oz. Gruyere or cheddar cheese, grated Salt and Black pepper
To cook beets, place whole in boiling water. (Do not peel or trim root ends as this releases all the color into the water.) Simmer ‘til tender when pierced with tip of knife, 35-45 min., depending on size. Leave to cool. Peel and cut into ¼” slices. Preheat oven to 400 degrees. Layer the beetroot slices in a buttered baking dish. Pour over the cream and sprinkle with cheese, salt, and pepper. Bake until topping is golden and just crisp, 15-20 min.