Golden Beet Gratin - Recipe

     When my husband tried this dish for the first time tonight, he said, "This is a hit!"  I agree.  I just want to keep eating these golden beets layered in a béchamel sauce infused with Herbs de Provence and white sharp cheddar cheese.  The sweet beets turn the sauce the most gorgeous golden color.  This gratin is rich and alive with the flavor of French thyme, sweet basil, Greek oregano, Italian parsley, French tarragon, rosemary, and sage.

     Choosing the best sources for your ingredients matters and in this case made this dish truly amazing.  Your local farmers market can help you attain the highest level of awesome!

Golden Beet Gratin

(Serves 4)

2 T. Butter

2 T. All Purpose Flour

1 c. Milk

3/4 tsp. Salt

1 tsp. dried Herbes de Provence

9 small Golden Beets thinly sliced (16-18 oz.)

4 oz. White Sharp Cheddar Cheese grated

1 1/2 T. Olive Oil

Preheat oven to 350 degrees Fahrenheit.  Grease a small gratin baking dish.  I used an oval (9"x7"), but a square (8"x8") dish will work too.  Melt butter in a sauce pan over low heat and add the flour whisking constantly.  After one minute, add the milk a little at a time whisking constantly.  Add the salt and herbs and cook, whisking until thickened.  Remove from heat.

Lay one half of the beets into the gratin baking dish.  Spoon half of the white sauce onto the beets.  Sprinkle half of the cheese over the sauce.  Repeat with another layer of beets, sauce, and cheese.  Drizzle lightly with olive oil.

Bake for 40 minutes uncovered until golden on top and beets are tender.  Remove from oven and let it rest for 5 minutes before serving.

Sources:

Golden Beets - Shenandoah Seasonal
Herbes de Provence - Full Moon Farm LLC

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Lay half of the beets into the dish.

Beets, sauce, white sharp cheddar cheese.

All layers in.

Drizzled with a little olive oil.

Yum.