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1
Heat the oven to 350 degrees.
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2
Remove the washed beets from their stems and rub the beets with olive oil. Wrap in foil, and roast in the oven for 45 minute - an hour.
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3
When the beets are done (can be pierced easily with a knife), let them cool, and then remove their skins by rubbing them off (this is easiest if the beets are roasted the day before you make the beet dish).
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4
Dice the cleaned beets into 3/4 inch chunks.
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5
Once the beets have been prepped, remove the beet leaves from the stems by running a knife along either side of the rib. Tear the beet greens into large pieces and set aside.
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6
Using 3-4 of the beet stems, dice, and add to the pile of diced onion.
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7
Boil a pot of salted water, and when boiling, blanch the beet greens for a minute; drain the beet greens and run them under cold water.
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8
When the greens have cooled, squeeze out the excess liquid.
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9
Heat olive oil in a large sautee pan on medium heat, and when the pat is warm, add the olive oil.
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10
Next, add the beet stems and onions. Sautee for approximately 10 minutes.
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11
While the beet stems and onions are softening, make the cream sauce.
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12
In a small pot, melt the butter. When melted, add the flour and cook for a minute, whisking.
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13
Add the warmed milk slowly, whisking. It will start to thicken, and let it thicken to the point where it coats the back of a wooden spoon. This should take a few minutes. Season with the nutmeg and salt & pepper to taste.
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14
Once onions have softened, add the reserved beets, beet greens, and cream sauce (don't add it all at once, add it by the half cup until your desired creamy consistency is reached) and heat the beets and greens together for a minute to combine the flavors.
