1/2 cup Italian-seasoned panko (Japanese breadcrumbs)
How to Make It
Preheat oven to 375°.
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 375° for 1 hour or until tender. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices.
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.
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 375° for 25 minutes or until beets are tender.
Delicious - I used Gorgonzola instead of Roquefort, and only used 1/4c of cream and it was still very tasty. I think you could add more than 3/4c of the greens and would be great as well. I like that the recipe uses both the beets and the greens so nothing is wasted and it's healthier.
My vegetarian beet-lover husband LOVED this recipe and I enjoyed it too. I used one bunch of beets and added an onion. I sauteed the onion along with the greens - I used all the greens and when sauteed, they really didn't amount to more than 3/4 of a cup, even with the onions. I also layered the greens with the beets and cheese rather than putting them all on top. Next time I think I might cube the beets and toss all the ingredients together then sprinkle with the panko. It would be a little easier and blend the flavors better. DELICIOUS recipe!
I'm not often driven to writing a recipe review, but this one was a surprising delight! I've been wanting to make fresh beets from the farmer's market. As much as I love beets, I was a little bit skeptical about this recipe, but decided to try it. I didn't tell my husband what I was making to go with chicken until it was in the oven ... his only memory of beets are the mushy, canned variety. We both loved it!! I could easily imagine eating a larger portion with a side salad and calling it a happy dinner!
We love roasted beets and enjoyed this recipe. Except for the length of time for roasting the beets, it's an easy & quick recipe -- don't be tempted to subsitute can beets for freshly roasted -- there's a world of difference in taste and texture. I made this without the greens, but next time will use the greens. I have a similiar recipe that calls for a small amount of dijon mustard mixed in with the half-and-half and uses thyme, but does not use panko -- may try combining these two recipes together next time.
The taste is great, but I am not sure it is worth all the trouble. You could prob do a short-cut with beets from a jar...which is what I would do if I were to try this again. I used Gorgonzola instead of Roquefort simply because of the cost difference. The flavors of the beets, beet greens and Gorgonzola are great together.