Creamy Beet Gratin

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s