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
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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
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fresh ground pepper
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1/8 teaspoon
nutmeg
Directions
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Preheat oven to 425 degree.
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Arrange beets in 9x13 baking dish. Add water. Cover dish and bake for about 45 minutes. Beets should be fork tender.
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Sauce: Melt butter in sauce pan over medium heat. Add shallot and saute until softened, about 2 to 3 minutes.
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Stir in flour until smooth paste forms.
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Slowly whisk in the milk and wine.
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Bring to a low boil. Sauce will thicken.
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Remove from heat. Add salt, pepper and nutmeg to sauce.
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Pour sauce over beets.
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Return to the oven and bake uncovered, about 10 minutes or until the sauce is bubbling and golden around edges.
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