by Caitlin Saniga
- 6 to 8 mixed beets (I used red, golden, and chioggia.), with the greens
- salt to taste
- 3 eggs
- 3/4 cup milk
- 1 small shallot, minced
- 2 large garlic cloves, minced
- 1/2 cup grated Swiss or Gruyere cheese, plus more for sprinkling
- freshly ground pepper to taste.
Preheat the oven to 425 degrees. Cut the greens from the beets, leaving about 1/4 inch of the stems. Scrub the beets and place them in a baking dish with enough water to fill the dish about 1/4 in deep. Cover tightly. Place in the oven and roast 40 to 45 minutes, or until the beets are easily penetrated with the tip of a knife. Remove from the oven, and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Cut the beets into 1/4-inch rounds. Lower the oven temperature to 375 degrees.
Bring a large pot of water to a boil while you stem and wash the greens in two changes of water. When the pot of water comes to a boil, salt generously and blanch the greens for about 1 minute. Transfer the greens to the sink and run under cold water, then drain and squeeze out the water. Chop coarsely.
Heat the olive oil over medium heat in a medium skillet, and add the shallot. Cook for about 3 minutes, or until slightly translucent. Add the garlic, and cook for about 30 seconds, stirring until fragrant. Stir in the greens. Season with salt and pepper, and stir for 1 more minute. Remove from the heat.
Oil a 2-quart baking dish with olive oil. Beat together the eggs, 1/2 teaspoon salt, pepper, milk, and cheese. Gently stir in the greens and beets. Scrape into the gratin dish. Top with extra cheese. Bake 35 to 40 minutes until set, and lightly browned on top. Allow to sit for 10 to 15 minutes before servings. Serve hot or warm.
Recipe adapted from: nytimes.com