Beet

Scalloped Beets with Chèvre, Rosemary, and Walnuts

May  2, 2014
Author Notes

These scalloped beets are an amazing side dish. However, they could easily work as a main course with a side of quinoa and fresh green salad. —Mary Catherine Tee

Test Kitchen Notes

Scalloped beets? Yes, please. Mary Tee Malmberg’s Scalloped Beets with Chevre, Rosemary, and Walnuts is like the lovely spring cousin of winter’s hearty stalwart: scalloped potatoes. Sweet roasted beets pull the dish into a new season, while chèvre and rosemary lighten and complement with tang and herbal notes. Toasted walnuts round out the dish with texture and a slightly bitter, nutty contrast. We enjoyed this on Mother’s Day and look forward to making it again soon. One note: Be sure to use red beets for the best-looking result -- I used some gorgeous CSA chioggia beets I had on hand, and, while delicious, my dish was not as pretty as the picture. —gingerroot

  • Serves 4
Ingredients
  • 8 medium-sized beets
  • 3 garlic cloves, minced and divided
  • 1 tablespoon fresh rosemary, chopped and divided
  • 1 teaspoon salt, divided
  • 8 ounces chèvre, divided
  • 1 cup heavy cream
  • 1/2 cup walnuts, roughly chopped
  • Freshly ground black pepper, to taste
In This Recipe
Directions
  1. Preheat oven to 400° F. Wash beets thoroughly. Poke a few holes in them with a knife or fork. Put them in an ovenproof skillet or pan and drizzle with a little olive oil. Cover pan with foil.
  2. Roast beets for 1 hour, undisturbed. You will know they are ready when they are easily pierced with a knife.
  3. Once done, take beets out of the oven and dunk in an ice bath. Peel off their skin. When cool enough to handle, use either a food processor or a sharp knife to cut beets thinly.
  4. Layer half the beets along the bottom of an overnproof dish or skillet .Sprinkle half the garlic, rosemary, half of the salt, and 1 oz. of the goat cheese on top. Layer on the rest of the beets. Sprinkle with the remainder of the garlic, rosemary, the rest of the salt, and another 1 oz. goat cheese.
  5. Heat cream in a small saucepan over medium heat. Once warm, add the reserved 6 oz. of goat cheese and stir until it melts into the cream.
  6. Pour the hot cream mixture over the top of the beets. Give the pan a little shake or bang it against the counter to help the cream settle between the layers.
  7. Top with chopped walnuts and black pepper. Bake for 20 minutes or until the cream bubbles. Serve warm.

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Review
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.