Gratin of beets with walnuts and roquefort ch
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Typed by Manny Rothstein | ||
| 2 | mediums | Beets, stems trimmed to 1-in |
| 2 | teaspoons | Balsamic vinegar or red wine vinegar |
| ½ | teaspoon | Sugar |
| Salt and ground pepper | ||
| 2 | tablespoons | (1/4 stick) butter |
| ¾ | cup | Fresh breadcrumbs made from French bread |
| 3 | tablespoons | Chopped walnuts |
| 1½ | teaspoon | Snipped fresh chives or minced green onions |
| 2 | ounces | Roquefort cheese, crumbled |
Directions
(The beet greens are delicious sauteed.) Preheat oven to 400F. Butter 2-cup gratin dish. Wrap beets in foil.
Place in baking pan and cook until tender, about 1¼ hours.
Maintain oven temperature. Cool beets slightly. Peel and cut into ½-inch dice. Mix with vinegar and sugar. Season with salt and pepper. Spoon into prepared dish.
Melt butter in heavy medium skillet over medium-high heat. Add breadcrumbs and stir until golden brown about 2 minutes. Mix in walnuts and chives. Season with salt and pepper. Add Roquefort and crumbs to beets and mix gently to distribute evenly. Return to oven and bake until hot, about 5 minutes. Serve immediately.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for March. Submitted By MANNY ROTHSTEIN On 06-15-95