Beetroot Gratin

  • dory92064 Posted: 06/02/09
    Worthy of a Special Occasion

    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.

  • DanaSam Posted: 05/28/09
    Worthy of a Special Occasion

    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.

  • Ninercat Posted: 05/23/09
    Worthy of a Special Occasion

    It is a great combination. We used golden beats and omitted the greens(my wife does not like them)and it was a hit! Would definitely make again. Went great with my lamb burgers.

  • kstaley Posted: 07/18/09
    Worthy of a Special Occasion

    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!

  • cookinginpdx Posted: 09/25/10
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    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!

  • cyndeecooks Posted: 06/28/10
    Worthy of a Special Occasion

    This our favorite summer beet recipe. It takes a little time, but worth the trouble. I have used both Blue Cheese and Gorgonzola!

  • HeatherMcC Posted: 11/14/12
    Worthy of a Special Occasion

    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.


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