BEET & BEET GREENS GRATIN

Advanced preparation: Roast the beets and blanch the greens as soon as you
get them home. Keep them covered in the frig for 3-4 days. This dish can be
quickly assembled, even baked a day ahead and reheated. Leftovers keep for 4-5
days and can be cut into small squares or diamonds for terrific hors d-oeuvres or
snacks.
Roast the beets: Preheat the oven to 425 degrees. Cut the greens away from the
beets, leaving about of stems. Scrub the beets and place in an oven-proof
lidded baking dish. Add of water to the dish. Cover tightly. Place in the oven
and roast:

Small beets (3 oz. or less) = 30-40 minutes

Medium beets (4-6 oz.) = 40-45 minutes
Large beets (8 oz. +) = 50-60 minutes

The beets are done when theyre easily penetrated with the tip of a knife. Remove
from the oven and allow to cool in the covered baking dish. Cut off the ends, slip off
the skins, and slice across the equator.
Ingredients:

2 bunches of 6-8 beets with greens (approx. 2 pounds beets + pounds

greens)
Salt, to tastefreshly ground pepper, to taste
3 eggs
cup low-fat milk
1 TBSP EVOO
2 large garlic cloves, minced
1/3 cup chopped chives (1 bunch)
2 oz. Gruyere cheese, grated ( cup)

Instructions:
1. Roast the beets.
2. Bring a large pot of water to a boil while you stem and spin the green in the
salad spinner. Rinse and spin until no dirt remains. Fill a boil with ice water.
When the pot of water comes to a boil, salt the water generously and blanch
the green for about one minute. (You can also steam the greens until they
wilt, 1-2 minutes.) Transfer the greens to the ice water, then drain and
squeeze out the water. Chop coarsely.
3. Heat the EVOO over medium heat in a medium skillet and add the garlic.
Cook for about 30 seconds, stirring, until fragrant. Stir in the greens. Stir
together for a minute, season the greens with salt and pepper, and remove
from the heat.

4. Preheat the oven to 375 degrees. Oil a 2-quart baking dish with olive oil.
Beat together eggs, salt (about tsp), pepper, milk, chives, and the Gruyere.
Gently stir in the greens and beets. Scrape into the grate dish. Bake 35-40
minutes until set and lightly browned on the top. Allow to sit for 10-15
minutes before serving. Serve hot, warm, or room temperature.