Beetroot Gratin – a delicious recipe with beets, water, Cooking spray, cheese, black pepper, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 375u00b0.
2
Leave root and 1 inch stem on beets; scrub with a brush. Reserve beet greens. Wrap beets and 2 tablespoons water in foil. Bake at 375u00b0 for 1 hour or until tender. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices.
3
Cook reserved greens in boiling water 2 minutes; drain. Rinse with cold water; drain and pat dry. Coarsely chop, reserving 3/4 cup greens; reserve remaining greens for another use.
4
Arrange half of beets in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with half the cheese, black pepper, salt, and sherry vinegar. Repeat procedure with remaining beets, cheese, black pepper, salt, and sherry vinegar. Spread greens evenly on top of beet mixture. Pour half-and-half evenly over greens; top evenly with panko. Bake at 375u00b0 for 25 minutes or until beets are tender.
102
kcal
Calories
5
g
Fat
8
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds beets, 2 tablespoons water, Cooking spray, 1/2 cup (2 ounces) crumbled Roquefort cheese, and more.
Yes, Beetroot 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.
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