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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
- 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
- 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