Beet Greens and Rice Gratin Recipe

Name: Beet Greens and Rice Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 generous bunch beet greens, stemmed and washed; 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 2 large garlic cloves, minced; Salt to taste; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 3 eggs; 1/2 cup low-fat milk (2 percent); Freshly ground pepper; 1 cup cooked brown rice, arborio rice or Calrose rice; 2 ounces Gruyere cheese, grated (1/2 cup, tightly packed); 2 tablespoons freshly grated Parmesan; 1/4 cup bread crumbs (optional)

Servings: persons

1 generous bunch beet greens, stemmed and washed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
Salt to taste
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3 eggs
1/2 cup low-fat milk (2 percent)
Freshly ground pepper
1 cup cooked brown rice, arborio rice or Calrose rice
2 ounces Gruyere cheese, grated (1/2 cup, tightly packed)
2 tablespoons freshly grated Parmesan
1/4 cup bread crumbs (optional)

1
Preheat the oven to 375 degrees.
2
Oil a 2-quart gratin dish with olive oil.
3
Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender.
4
Rinse with cold water, squeeze out water and chop medium-fine.
5
Set aside.
6
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion.
7
Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt.
8
Cook, stirring, until the garlic is fragrant, about 30 seconds.
9
Stir in the cooked greens and the thyme and toss together.
10
Season to taste with salt and pepper.
11
Remove from the heat.
12
In a large bowl, beat together the eggs and milk.
13
Add 1/2 teaspoon salt and freshly ground pepper to taste.
14
Stir in the greens mixture, the rice and the cheeses and mix together well.
15
Scrape into the oiled baking dish.
16
Sprinkle the bread crumbs over the top.
17
Drizzle on the remaining tablespoon of oil.
18
Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides.
19
Remove from the heat and allow to sit for at least 10 minutes before serving.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 generous bunch beet greens, stemmed and washed, 2 tablespoons extra virgin olive oil, 1 medium onion, chopped, 2 large garlic cloves, minced, and more.

Yes, Beet Greens and Rice Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet Greens and Rice Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions