Beet and Beet Green Gratin

It’s that time of year again, when people dig up their turkey basters and dust off their roasting pans in anticipation of the bestdayever!, Thanksgiving. In case you forget how much I love this day, just know this: I’ve been bookmarking recipes since June to make now because they are somehow inherently “Thankgiving-y.”

Case in point? This beet and beet green gratin. Martha Rose Shulman wrote about it in the Times 3 years ago as a summer recipe, and I came upon it while searching for a beet recipe in July. But the gorgeous bronzed cheesy top, studded with ruby-red beets and emerald greens, seemed too pretty for summer gatherings (not to mention too heavy — that much oven time in July? No thank you).

And so I very patiently waited until the weather got colder and the days got shorter and my life just generally became a mess of red noses and goosebumps and layers. If there’s anything to make these miserably chilly days better, it’s garlicky greens and sweet, earthy beets tossed with eggs, chives and a whole lotta cheese.

Truth be told, this gratin isn’t all that rich — Shulman lightens it by using low-fat milk instead of cream, no butter, no breadcrumbs and a modest 2 ounces of cheese (I of course doubled that). But even so, it’s not too heavy for your Thanksgiving table. It scales easily to feed a crowd, and the whole dish can be assembled and baked the night before, then reheated briefly before serving. You could also eat it at room temperature or even cold, depending on your oven schedule on Turkey Day.

I won’t have a typical holiday this year, since I’ll be in Peru for two weeks and get back on Thanksgiving Day. To compensate, I’ve been cooking up a bunch of “Thanksgiving-y” food. So if you’re still setting your menu or choosing what to bring to your family potluck, I got you.

Beet and Beet Green Gratin
Adapted from Martha Rose Shulman/NY Times
Serves 4-6

– 2 bunches beets with the greens (about 2 pounds beets and 3/4 pound greens), scrubbed and rinsed

– 1-1/2 tablespoons olive oil, divided

– 3 eggs

– 3/4 cup skim milk

– 1 tablespoon olive oil

– 2 large garlic cloves, minced

– 1/3 cup chopped chives

– 4 ounces Gruyere cheese, shredded (I used Comte, which is similar)

– salt and pepper, to taste

1) Roast the beets: Preheat the oven to 375F. Trim the beets and toss with the half-tablespoon of olive oil, salt and pepper. Place on a large sheet of tin foil, then wrap the foil around the beets to create a tightly sealed packet. Roast for 25-30 minutes, until the beets can be pierced with a fork. Remove from the heat and allow to cool, then peel off the skins and cut into quarters.

2) Heat the olive oil over medium heat in a large skillet. Add the garlic and cook for about 30 seconds, stirring. Add the greens, season with salt and pepper and cook until just wilted, 5-7 minutes. Remove from the heat.

3) Preheat the oven to 375F. Oil a 2-quart baking dish with olive oil. Beat together the eggs, milk, chives, cheese, salt and pepper. Gently stir in the greens and beets.

4) Scrape into the baking dish, then bake 35-40 minutes, until the gratin is set and lightly browned on the top. Allow to sit for 15 minutes before serving. Serve hot, warm or room temperature.