Winter

Beets with Bechamel

September 29, 2011
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. —ashleychasesdinner

  • Serves 6
Ingredients
  • 4 medium beets, peeled and cut in slices ( about a quarter inch thick or so)
  • 1/2 cup water
  • 4 tablespoons butter- unsalted
  • 1 shallot- chopped finely
  • 4 tablespoons all purpose flour
  • 1 cup milk
  • 1/3 cup dry white wine
  • salt
  • fresh ground pepper
  • 1/8 teaspoon nutmeg
In This Recipe
Directions
  1. Preheat oven to 425 degree.
  2. Arrange beets in 9x13 baking dish. Add water. Cover dish and bake for about 45 minutes. Beets should be fork tender.
  3. Sauce: Melt butter in sauce pan over medium heat. Add shallot and saute until softened, about 2 to 3 minutes.
  4. Stir in flour until smooth paste forms.
  5. Slowly whisk in the milk and wine.
  6. Bring to a low boil. Sauce will thicken.
  7. Remove from heat. Add salt, pepper and nutmeg to sauce.
  8. Pour sauce over beets.
  9. Return to the oven and bake uncovered, about 10 minutes or until the sauce is bubbling and golden around edges.

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  • Niknud
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One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!