If you think you don't like beets, think again. This gorgeous beet and kale gratin recipe will convert you. What a pleasurable way to eat your colors!
Ingredients
- 2.5 pounds mixed red and yellow beets, including beet tops
- 1 bunch kale
- 1 T olive oil
- 3 cloves garlic, peeled and thinly sliced
- 3 eggs
- 1 cup cream, divided
- 1 bunch chives, chopped
- 3 ounces Gruyere cheese, grated
- 3 T grated parmigiano reggiano
- Salt and pepper to taste
Directions
- 1Heat oven to 425 degrees. Trim the beet tops off about ¼" from the beet. Fill a sink full of water and put leaves in sink to rinse. Shake off water and cut out the spines. Set aside.
- 2Place beets in a roasting pan with ¼" water of hot water. Cover tightly with a lid or tin foil. Roast until a sharp knife easily pierces the beets. The amount of time will depend on the size of your beets, anywhere from 30 to 60 minutes. Remove the beets from the roasting pan and let them cool. Peel the skins off with your fingers, or use a small pairing knife to scrape off any skin that is tough to get off. Slice across the grain into ⅛" circles. Set aside. Reduce oven heat to 375 degrees.
- 3While beets are roasting return to the beet tops. Using a vegetable steamer, put a couple inches of water in the bottom of a big pot. Bring to a boil and insert the steamer basket. Add the beet leaves and steam until wilted, for 1-2 minutes. Remove the beet tops from the steamer and plunge into a bowl of ice water. Shake off excess water and squeeze out as much water as possible. Chop into 1" pieces and set aside.
- 4While the beet tops are steaming, rinse and remove the spines from the kale. Bring the steamer pot back to a boil and insert the steamer basket for the kale. Steam for about 5 minutes, until tender. Remove the kale from the steamer and plunge into bowl of ice water. Shake off excess water and squeeze out as much water as possible. Chop into 1" pieces and set aside.
- 5Put olive oil in a skillet and heat. Add beet tops, kale and garlic to the hot pan and sauté for 2-3 minutes. Season with salt and pepper, fluff with a fork and set aside.
- 6Whisk eggs together in a bowl large enough to hold all the vegetables. Add ¾ cup cream and mix, reserving ¼ cup of cream. Add sautéed beet top and kale, beet slices, chives and Gruyere cheese. Season with salt and pepper. Mix to gently to combine.
- 7Lightly oil a 12" cazuela or 13 x 9 x 2" baking dish. Spread the beet and greens mixture into the pan, spread mixture so the baking dish is evenly covered. Drizzle the remaining ¼ cup of cream over the top of the mixture and sprinkle the grated parmigiano reggiano over the top. Bake for 30 minutes. Let gratin sit for 10 minutes before serving.
