Beets with a Cream Sauce


I have beets that needed to be used up in the garden and found this recipe. The sauce has just enough creaminess to not overpower the beets.

This should make 5-6 servings

Beets with a Cream Sauce

4 medium beets, peeled and cut into slices, about 1/4-inch or so

1/2 cup water

4-5 tablespoons unsalted butter

1 large shallot chopped finely (in a pinch use a small red onion)

4 tablespoons all-purpose flour

1 cup heavy cream

1/3 cup dry white wine (Chardonnay or Pinot Grigio)

Salt and pepper

1/8 teaspoon nutmeg, freshly grated

(you can purchase whole nutmeg from natural food stores or online at kingarthurflour.com

fresh chive chopped

Gorgonzola or Goat cheese (optional) 1/4 cup or to taste

How to:

Preheat oven to 425 degrees.

Arrange beets in 9×13 baking dish. Add water. Cover dish and bake for about 45 minutes. Beets should be fork tender.

To make the sauce:

Melt butter in sauce pan over medium heat. Add shallot and saute until softened, about 2-3 minutes. Stir in flour until smooth paste forms.

Slowly whisk in the milk and wine. Bring to a low rolling boil. Sauce will thicken, continue to stir.

Remove from the heat and add salt, pepper and nutmeg to sauce.  Stir in cheese if desired.  Put sauce over beets.

Return to the oven and bake uncovered for 10 minutes or until sauce is bubbly and golden around the edges.  Top with fresh chives and serve.

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