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1
Preheat the oven to 425 F. Bring a large pot of salted water to a boil.
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2
Have ready a large bowl filled halfway with ice water.
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3
In a large bowl, combine the beets, thyme, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
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4
Spread the beet mixture on a baking sheet.
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5
Roast for 25 minutes, stirring once, or until the beets are tender.
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6
While the beets are roasting, remove the red stems from the reserved beet greens and discard.
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7
Blanch the leaves in the boiling water until they wilt and turn bright green, about 30 seconds.
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8
Transfer the greens to the bowl of ice water to cool.
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9
Drain the greens and squeeze them to remove any remaining moisture.
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10
Set aside.
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11
In a large saucepan over medium heat, melt the butter and whisk in the flour.
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12
Slowly add the milk, whisking constantly.
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13
Add the cayenne, garlic powder, 1/2 teaspoon salt, and a dash of black pepper.
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14
Cook until the sauce thickens, about 10 minutes, stirring frequently.
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15
Remove from the heat.
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16
Add the semihard and semisoft cheeses and continue whisking until the cheese is completely melted.
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17
Set aside.
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18
Remove the beets from the oven and set them aside.
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19
Reduce the oven heat to 375 F. Butter a 9 x 13-inch baking dish.
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20
Sprinkle the bread crumbs over the bottom of the baking dish.
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21
Place half of the beets on top of the bread crumbs in one overlapping layer.
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22
Arrange half of the blue cheese in large chunks on top of the beets.
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23
Make a second layer with the remaining beets and blue cheese.
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24
Drizzle 1/4 cup of the cheese sauce on top.
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25
Sprinkle with salt and black pepper.
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26
Place the beet greens on top of the cheese sauce.
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27
Sprinkle with salt and pepper.
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28
Layer the cauliflower, 1/4 cup cheese sauce, and then the onion confit.
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29
Sprinkle with salt and pepper and top with the remaining cheese sauce, spreading it to the edges of the dish and covering any exposed confit.
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30
Bake, uncovered, for 40 minutes.
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31
Let the lasagne sit for at least 20 minutes before slicing and serving.
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32
Serve with a generous dollop of Green Bean Pesto.
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33
Heat the oil in a large saucepan over medium heat.
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34
Add the onions, shallots, leek, garlic, vinegar, salt, pepper, and sugar and stir.
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35
Cook the onion mixture, stirring occasionally, for 45 minutes.
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36
Reduce the heat to low and continue cooking for 15 minutes, or until the onions are soft and brown and reduced to about 1 cup.
