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1
Separate beets from greens, leaving about 1 inch of stems on the top of the beets.
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2
Steam in their skins for 35-40 min and save the cooking water.
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3
Cold beets and peel off their skins.
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4
Meanwhile, trim stalks from greens unless they are very tender.
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5
Stack greens and roll like a fat cigar.
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6
Cut crosswise into 1/2 wide ribbons.
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7
Wash thoroughly and drain.
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8
Add in to the same pot which steamed the beets, with more water if needed, and steam over moderate heat just till wilted, about 7 min.
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9
While greens steam, heat butter in a medium-size saucepan till it foams.
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10
Add in the flour and stir over moderate heat till well blended, about 2 min.
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11
Add in lowfat milk, stirring occasionally, till the sauce comes to a boil.
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12
Reduce to a simmer, add in garlic, salt and pepper, and stir as it thickens to the consistency of a light cream sauce.
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13
Turn off heat.
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14
Preheat oven to 400 degrees.
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15
Cut beets into 1/2 inch cubes and add in to saucepan with cream sauce.
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16
Squeeze out any excess moisture from beet greens and add in to the cream sauce, combining well.
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17
Season with salt and pepper.
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18
Pour into a 2-qt gratin dish which has been sprayed with butter-flavored cooking spray.
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19
Sprinkle with bread crumbs and bake 25 min or possibly till top browns nicely and cream sauce bubbles up.
