I have done up a good size pot of fresh beets from the garden, they were boiled till fork tender, then I have slipped their skins, trim the ends and sliced them into quarters in a bowl for use in a number of dishes.
Last night we have Baked Beets in Bechamel, heavenly, and while the above photo is them coming out of the oven, as soon as you go to spoon them up, a burst of pink will run though the cream sauce in streaks of red/white in the served dish.
Make a basic rue, with melted warm butter mixed with flour till smooth, warm your butter just till melting, then lift from heat, gently sprinckle about 2 to 3 tbsp of flour on top, whisk in till a smooth paste is formed, then add your cup of milk slowly, whisking the whole time till well blended together, then simmer on a med heat stirring the often to start and the whole time to finish, leaving you with a rich, smooth white sauce! Once cooked and thick, add a pinch of salt, a good cracking of fresh black pepper and some fresh grated nutmeg and stir in.
If you peeled and baked your beet slices, then drain them, and then add the sauce on top and bake in oven for ten min till bubbly and golden just around the edges, if you are used pre-cooked and cooled beets like I did, pre-heat oven to 350, layers your cooked beets, pour your hot sauce over them, and into the oven for about 15 to 18 min to heat though and be bubbly and golden edged..
This is such a different way to enjoy your beets, its a very rich dish, the flavours are mellow and full tasting.. Little ones would love this one! Now the nice thing about this sauce, is that if you want, you can make it with all kinds of roasted veggies, and or you can make it a little thinner and serve it with a fresh pot of baby pea’s mixed in, a dish from my childhood, my mom would for a treat make us creamy pea’s, a personal favorite of mine, as long as the sauce didn’t run to touch or effect other food on my plate, they had to be served on the side 🙂 or on mashed potatos..
This is a Homestead Barn Hop Post..