This gratin is beautiful if you pair red beets with chioggas or golden beets. It is good hot or cold, keeps well refrigerated for about four days, and reheats well. Serves 6.
2 bunches (6 to 8) beets, with the greens (about 2 pounds beets and ¾ pound greens)
1 tablespoon extra virgin olive oil, plus more for baking dish
2 large garlic cloves, minced
½ teaspoon salt
Freshly ground pepper to taste
¾ cup low-fat milk or nut milk
1/3 cup chopped chives (1 bunch)
½ cup Gruyere (or any Swiss) cheese, grated
Roast the beets. Let cool. Slip off the skins and slice across the middle.
Bring a large pot of water to a boil while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the pot comes to a boil, salt and blanch the greens for about one minute. (You can also steam the greens until they wilt, one to two minutes). Transfer the greens to the ice water and drain. Chop coarsely.
Heat 1 tablespoon of the olive oil over medium heat, and add garlic. Cook for about 30 seconds, stirring, until fragrant. Stir in the greens. Cook for a minute, season with salt and pepper and remove from the heat.
Preheat the oven to 375 degrees. Oil a 2-quart baking dish with olive oil. Beat together eggs, salt, pepper, milk, chives and the Gruyère. Gently stir in greens and beets. Scrape into dish. Bake 35 to 40 minutes until set and lightly browned on the top. Let sit for 10 to 15 minutes before serving.
— Recipe adapted from The New York Times