CategoryDifficultyIntermediate

A classic dish gets reimagined with beets at the forefront. Swapping the red sauce for a white one highlights the beet's beautiful pink color. 

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins

 2 lbs organic red beets
 1 tbsp organic olive oil
Sauce
 1 tbsp organic unsalted butter
 2 ½ tbsp organic unbleached wheat flour
 ¾ cup organic milk
 1 tsp salt
 ¾ tsp organic black pepper
 ¼ tsp organic nutmeg
Topping
 1 ½ cups organic Parmesan, shredded

1

Preheat oven to 350ºF.

2

Peel the beets and coat with olive oil.

3

Transfer beets to a baking sheet. Cook for 45 Minutes or until easily pierced with a knife. Set aside to cool.

4

While the beets are roasting, prepare the sauce. Melt butter in a saucepot.

5

Add flour and whisk continuously for 1 Minute.

6

Add milk a little at a time and continue whisking to incorporate. Season with salt, pepper, and nutmeg.

7

Reduce heat and simmer until sauce thickens.

8

Slice the cooled beets into 1/2" rounds.

9

Grease the bottom of a casserole dish. Arrange the beets in a single layer along the bottom of the pan.

10

Spoon sauce onto beets. Sprinkle a layer of cheese on top of the sauce. Repeat with another layer of beets, sauce, and cheese until you run out. Make sure to end with cheese

11

Return beets to the oven and bake for 20 Minutes.

12

Serve hot.

Photo: taste.com.au

Ingredients

 2 lbs organic red beets
 1 tbsp organic olive oil
Sauce
 1 tbsp organic unsalted butter
 2 ½ tbsp organic unbleached wheat flour
 ¾ cup organic milk
 1 tsp salt
 ¾ tsp organic black pepper
 ¼ tsp organic nutmeg
Topping
 1 ½ cups organic Parmesan, shredded

Directions

1

Preheat oven to 350ºF.

2

Peel the beets and coat with olive oil.

3

Transfer beets to a baking sheet. Cook for 45 Minutes or until easily pierced with a knife. Set aside to cool.

4

While the beets are roasting, prepare the sauce. Melt butter in a saucepot.

5

Add flour and whisk continuously for 1 Minute.

6

Add milk a little at a time and continue whisking to incorporate. Season with salt, pepper, and nutmeg.

7

Reduce heat and simmer until sauce thickens.

8

Slice the cooled beets into 1/2" rounds.

9

Grease the bottom of a casserole dish. Arrange the beets in a single layer along the bottom of the pan.

10

Spoon sauce onto beets. Sprinkle a layer of cheese on top of the sauce. Repeat with another layer of beets, sauce, and cheese until you run out. Make sure to end with cheese

11

Return beets to the oven and bake for 20 Minutes.

12

Serve hot.

Good Earth Beets Parmigiana