
Author Notes:
This recipe was given to me by a woman I bought my beets from at the farmer's market. I made a few adaptions and absolutely love how all the flavors work together. This creamy sauce gives just the added touch to baked beets without being overwhelming.
Serves: 6
Ingredients
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4
medium beets, peeled and cut in slices ( about a quarter inch thick or so)
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1/2
cup water
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4
tablespoons butter- unsalted
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1
shallot- chopped finely
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4
tablespoons all purpose flour
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1
cup milk
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1/3
cup dry white wine
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salt
-
fresh ground pepper
-
1/8
teaspoon nutmeg
In This Recipe
Directions
- Preheat oven to 425 degree.
- Arrange beets in 9x13 baking dish. Add water. Cover dish and bake for about 45 minutes. Beets should be fork tender.
- Sauce: Melt butter in sauce pan over medium heat. Add shallot and saute until softened, about 2 to 3 minutes.
- Stir in flour until smooth paste forms.
- Slowly whisk in the milk and wine.
- Bring to a low boil. Sauce will thicken.
- Remove from heat. Add salt, pepper and nutmeg to sauce.
- Pour sauce over beets.
- Return to the oven and bake uncovered, about 10 minutes or until the sauce is bubbling and golden around edges.
- This recipe was entered in the contest for Your Best Root Vegetable Side
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5 Reviews