Prep & Cooking Time: 1 hour 30 minutes
Serves: 4 people
This unusual and comforting way of preparing beets allows you to enjoy them fresh, right after harvest. Creamy, cheesy, and lightly golden on top, this beetroot gratin is a delicious side dish or a vegetarian main course.
Ingredients
- 500 g small beetroots
- 50 g butter
- 3 tablespoons flour
- 30 cl milk
- 10 cl thick cream
- 3 tablespoons grated Parmesan
- 5 tablespoons grated Gruyère cheese
- Salt & black pepper
Instructions
- Prepare the beets
Wash and scrub the beetroots under cold running water. Place them in a saucepan, cover with cold salted water, bring to a boil, then simmer for at least 1 hour until tender. Drain and let them cool slightly. - Make the béchamel sauce
Melt 40 g of butter in a saucepan. Add the flour and stir continuously with a wooden spoon for about 3 minutes without letting it brown. Gradually pour in the milk while stirring. Bring to a gentle boil, reduce the heat, and cook for 3 minutes until thickened. Set aside. - Prepare the beets
Peel the cooked beetroots and cut them in half. Butter a gratin dish. - Assemble the gratin
Arrange the halved beetroots in a single layer in the dish. Add the cream, Parmesan, and 3 tablespoons of grated Gruyère to the béchamel sauce. Season with salt and pepper, then pour the sauce over the beets. Sprinkle with the remaining Gruyère cheese. - Bake
Place the dish in a preheated oven at 180°C (350°F) and bake for about 15 minutes, until the top is nicely golden. Serve hot.
Tip
You can also prepare this gratin using larger, well-cooked beets, sliced into thick rounds before assembling.