Beet and Beet Greens Gratin

Beet and Beet Greens Gratin Recipe - Delicious and Healthy Dish

Preparation time: 30 minutes | Cooking time: 1 hour 10 minutes | Servings: 4

Introduction

Beet and Beet Greens Gratin is a vibrant, nutritious, and delicious dish that transforms the humble beet into a creamy, comforting gratin. This recipe is a fantastic way to utilize the entire beet plant, from the root to the leafy greens, ensuring that no part of this nutritious vegetable goes to waste. Perfect for a cozy dinner side dish or a healthy addition to your brunch table, this gratin pairs the natural sweetness of beets with a creamy sauce and a crispy breadcrumb topping for a dish that's as pleasing to the palate as it is to the eye.

History

The concept of gratin dates back to French cuisine, where the technique of topping a dish with breadcrumbs or cheese and then baking it until a golden crust forms was first popularized. Beet and Beet Greens Gratin takes inspiration from this traditional cooking method but focuses on the use of beets and their greens, a practice that can be traced back to both European and American cuisines where utilizing the whole vegetable is a common theme. This recipe is a modern take on these traditions, combining the old-world charm of a gratin with the nutritional benefits and flavors of beets and their greens.

Ingredients

2 small bunches of beets with greens
2 tbsp butter
2 tbsp flour
1.5 cup skim milk
3 large cloves of garlic, minced
1 tsp salt
1 tsp freshly ground black pepper
butter flavored cooking spray
0.5 cup flavored bread crumbs

How to prepare

Separate the greens from the beets, leaving about 1 inch of stems on top of the beets. Steam the beets for 45 minutes.
Save the cooking pot with the water.
Cool the beets and peel off the skins.
Meanwhile, trim the stalks from the greens, unless they are very tender.
Stack the greens and roll them like a fat cigar.
Cut the greens crosswise into 0.5 inch wide ribbons.
Thoroughly wash the greens and drain them.
Add the greens to the same pot that steamed the beets, adding more water if needed. Steam over moderate heat until wilted, about 7 minutes.
While the greens steam, heat butter in a medium-sized saucepan until it foams. Then, add flour and stir over moderate heat until well blended.
Add milk, stirring constantly until the sauce comes to a boil.
Reduce the heat to a simmer, then add garlic, salt, and pepper. Stir as the sauce thickens to the consistency of a light cream sauce.
Turn off the heat.
Preheat the oven to 400°F (204°C).
Cut the beets into 0.5 inch cubes and add them to the saucepan with the cream sauce.
Squeeze out any moisture from the beet greens and add them to the cream sauce, combining well.
Season with more salt and pepper if desired, and pour the mixture into a 2 qt (1.89 liter) gratin dish that has been sprayed with butter-flavored spray.
Sprinkle the dish with bread crumbs and bake for 25 minutes.

Variations

For a vegan version, use plant-based milk and butter substitutes and nutritional yeast instead of breadcrumbs for the topping.
Add crumbled goat cheese or feta to the gratin before baking for an extra layer of flavor.
Incorporate nuts like walnuts or pecans into the breadcrumb topping for added crunch and nutrition.

Cooking Tips & Tricks

To ensure your Beet and Beet Greens Gratin turns out perfectly, consider the following tips:

- Choose beets that are firm and have vibrant, unblemished greens attached. Smaller beets tend to be sweeter and more tender.

- When steaming the beets, don’t discard the water. It's packed with nutrients and can be used to steam the greens or added to soups.

- To prevent the milk from forming lumps when making the sauce, ensure it's warm before adding it to the flour and butter mixture.

- For a richer flavor, you can substitute the skim milk with whole milk or a combination of milk and cream.

- If you prefer a crunchier topping, mix the breadcrumbs with a little melted butter before sprinkling them over the gratin.

Serving Suggestions

Beet and Beet Greens Gratin can be served as a side dish alongside roasted meats, grilled fish, or as part of a vegetarian meal. It pairs beautifully with a simple green salad dressed with vinaigrette and crusty bread to soak up the creamy sauce.

Cooking Techniques

Steaming the beets and greens preserves their nutrients and flavors, making it a preferred method for this recipe. The roux-based sauce is a classic French technique that provides a creamy texture without the need for heavy cream.

Ingredient Substitutions

Substitute spinach or Swiss chard for the beet greens if they're not available.

- Use sweet potatoes or butternut squash instead of beets for a different flavor profile.

- Almond milk and gluten-free flour can be used for a dairy-free and gluten-free version.

Make Ahead Tips

The beets can be steamed, and the greens prepared a day in advance. Store them in the refrigerator until ready to assemble the gratin. The assembled gratin can also be refrigerated overnight and baked just before serving, adding a few minutes to the baking time if it's cold from the fridge.

Presentation Ideas

Serve the gratin in a colorful ceramic dish to highlight the vibrant colors of the beets. Garnish with fresh thyme or parsley for a touch of green and a hint of fresh flavor.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a dry Rosé pairs beautifully with the earthy sweetness of the beets and the creamy sauce. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through, about 15-20 minutes. Avoid microwaving, as it can make the gratin soggy.

Nutrition Information

Calories per serving

A serving of Beet and Beet Greens Gratin is relatively low in calories, making it an excellent choice for those monitoring their calorie intake. The exact number of calories will depend on the serving size and any modifications to the recipe, but a typical serving contains approximately 150-200 calories.

Carbohydrates

This Beet and Beet Greens Gratin is relatively low in carbohydrates, with the primary sources being the beets themselves and the flour used in the sauce. Beets are a good source of dietary fiber and contain natural sugars that give them their sweet taste. The total carbohydrate content will vary depending on the exact serving size but expect a moderate amount per serving, making this dish suitable for those managing their carbohydrate intake.

Fats

The fats in this recipe come primarily from the butter used in the sauce. Using skim milk helps keep the overall fat content lower. For a healthier version, you could substitute the butter with olive oil, which provides monounsaturated fats, known for their heart-health benefits. The total fat content is moderate, making this gratin a relatively healthy choice for those watching their fat intake.

Proteins

Beet and Beet Greens Gratin is not a high-protein dish, as its main ingredients are vegetables. However, the milk adds a small amount of protein to the dish. For those looking to increase the protein content, consider adding grated cheese to the sauce or serving the gratin alongside a lean protein source like chicken or fish.

Vitamins and minerals

Beets and their greens are nutritional powerhouses, packed with vitamins and minerals. This gratin is an excellent source of vitamin C, vitamin K, and folate. Beets are also rich in minerals like potassium, which is essential for heart health, and manganese, important for bone formation and nutrient metabolism. The greens are particularly high in iron, which is crucial for transporting oxygen in the blood.

Alergens

This recipe contains dairy (butter and milk) and gluten (flour and breadcrumbs). Those with allergies or intolerances to these ingredients can easily modify the recipe by using gluten-free flour and breadcrumbs and substituting the butter and milk with non-dairy alternatives like almond milk and vegan butter.

Summary

Overall, Beet and Beet Greens Gratin is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with a high content of vitamins and minerals. It's relatively low in calories and can be modified to suit various dietary needs and preferences.

Summary

Beet and Beet Greens Gratin is a delightful dish that brings together the whole beet plant in a creamy, comforting gratin. It's nutritious, flavorful, and versatile, making it a perfect addition to any meal. With options for customization and make-ahead tips, it's also a practical choice for busy weeknights or special occasions.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Beet and Beet Greens Gratin. It was many years ago, when I was just a young girl visiting my Aunt Martha's farm in the countryside. Aunt Martha was known for her incredible cooking skills, and she would often spend hours in the kitchen creating delicious meals for our family to enjoy.

One day, as I was helping Aunt Martha gather vegetables from the garden, I noticed her picking large, vibrant beets with their lush green tops still attached. I had never seen beets prepared in such a way before, and I was immediately intrigued. I asked Aunt Martha what she was planning to make with the beets, and she smiled and told me about her famous Beet and Beet Greens Gratin.

Aunt Martha explained that the dish was a family recipe that had been passed down for generations. She had learned it from her own grandmother, who had learned it from her mother before her. The recipe was a simple and rustic one, using only a handful of ingredients that were readily available on the farm.

I watched intently as Aunt Martha peeled and sliced the beets, carefully separating the roots from the greens. She then washed the beet greens and sautéed them with garlic and onions until they were wilted and tender. The beets were roasted in the oven until they were soft and caramelized, their natural sweetness intensifying with each passing minute.

Next, Aunt Martha prepared a creamy béchamel sauce, gently folding in grated Parmesan cheese and a hint of nutmeg for added depth of flavor. She layered the roasted beets and sautéed greens in a baking dish, pouring the rich sauce over the top and finishing it off with a generous sprinkling of breadcrumbs.

As the gratin baked in the oven, filling the kitchen with the irresistible aroma of roasted beets and melted cheese, I knew that I had to learn how to make this dish for myself. Aunt Martha was more than happy to share the recipe with me, and she patiently guided me through each step, offering tips and tricks along the way.

I practiced making the Beet and Beet Greens Gratin countless times, each batch better than the last. I experimented with different seasonings and variations, adding my own twist to the classic recipe. I shared the dish with friends and family, receiving rave reviews and requests for the recipe.

Over the years, I have continued to make Aunt Martha's Beet and Beet Greens Gratin, honoring the tradition and legacy of my family's culinary heritage. Each time I prepare the dish, I am transported back to that sunny day on the farm, watching in awe as Aunt Martha worked her magic in the kitchen.

The Beet and Beet Greens Gratin has become a staple in my own repertoire of recipes, a beloved dish that I am proud to pass down to future generations. It is a reminder of the love and care that goes into creating delicious and wholesome meals, a testament to the power of food to bring people together and create lasting memories.

As I look back on that fateful day when I first discovered the recipe for Beet and Beet Greens Gratin, I am filled with gratitude for the knowledge and skills that Aunt Martha imparted to me. It is a gift that I will cherish forever, a treasure that I will continue to share with those I hold dear. And as I sit down to enjoy a steaming plate of the gratin, savoring each bite of tender beets and creamy sauce, I am reminded of the simple joys of cooking and the profound connection it brings to the past, present, and future.