Beets with Bechamel

September 29, 2011
Beets with Bechamel

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


  • 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


  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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Reviews (5) Questions (0)

5 Reviews

Niknud September 30, 2011
This does sound lovely - how decadent with the rich sauce and the bold taste of the beets with a little zing from the shallots.
Author Comment
ashleychasesdinner September 30, 2011
Thanks so much Niknud!
wssmom September 29, 2011
This sounds lovely; believe even the non-beet eating Spouse would like this!!!
Author Comment
ashleychasesdinner September 30, 2011
Thanks wssmom! I'll let you know about my non-beet eating hubbie!
Author Comment
ashleychasesdinner September 29, 2011
I will upload pic tomorrow. Camera has a mind of its own right now!