ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beetroot Gratin

Yield 6 servings (serving size: about 1 cup)
Serve with grilled steak or pork.


  • 2 pounds beets
  • 2 tablespoons water
  • Cooking spray
  • 1/2 cup (2 ounces) crumbled Roquefort cheese
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sherry vinegar
  • 1/2 cup half-and-half
  • 1/2 cup Italian-seasoned panko (Japanese breadcrumbs)

Nutrition Information

  • calories 128
  • fat 5.4 g
  • satfat 3.2 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 5 g
  • carbohydrate 16 g
  • fiber 3.6 g
  • cholesterol 15 mg
  • iron 1.1 mg
  • sodium 422 mg
  • calcium 89 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.