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
Food52 Review: 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
garlic cloves, minced and divided
tablespoon fresh rosemary, chopped and divided
teaspoon salt, divided
ounces chèvre, divided
cup heavy cream
cup walnuts, roughly chopped
Freshly ground black pepper, to taste
- 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.
- Roast beets for 1 hour, undisturbed. You will know they are ready when they are easily pierced with a knife.
- 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.
- 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.
- 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.
- 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.
- Top with chopped walnuts and black pepper. Bake for 20 minutes or until the cream bubbles. Serve warm.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe
- This recipe was entered in the contest for Your Best Recipe with Walnuts