Beets With Bechamel Recipe

Name: Beets With Bechamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium beets, peeled and cut in slices ( about a quarter inch thick or so); 1/2 cup water; 4 tablespoons butter- unsalted; 1 shallot- chopped finely; 4 tablespoons all purpose flour; 1 cup milk; 1/3 cup dry white wine; salt; fresh ground pepper; 1/8 teaspoon nutmeg

Servings: persons

4 medium beets, peeled and cut in slices ( about a quarter inch thick or so)
1/2 cup water
4 tablespoons butter- unsalted
1 shallot- chopped finely
4 tablespoons all purpose flour
1 cup milk
1/3 cup dry white wine
salt
fresh ground pepper
1/8 teaspoon nutmeg

1
Preheat oven to 425 degree.
2
Arrange beets in 9x13 baking dish. Add water. Cover dish and bake for about 45 minutes. Beets should be fork tender.
3
Sauce: Melt butter in sauce pan over medium heat. Add shallot and saute until softened, about 2 to 3 minutes.
4
Stir in flour until smooth paste forms.
5
Slowly whisk in the milk and wine.
6
Bring to a low boil. Sauce will thicken.
7
Remove from heat. Add salt, pepper and nutmeg to sauce.
8
Pour sauce over beets.
9
Return to the oven and bake uncovered, about 10 minutes or until the sauce is bubbling and golden around edges.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 4 medium beets, peeled and cut in slices ( about a quarter inch thick or so), 1/2 cup water, 4 tablespoons butter- unsalted, 1 shallot- chopped finely, and more.

Yes, Beets With Bechamel 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.

Beets With Bechamel

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