This recipe is one of my favorite ways to eat beets, especially in the winter when rich gratins are warm and satisfying. It’s also a great way to introduce the beetroot to any skeptical family member. Small or baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of garlic-infused sour cream flecked with orange zest and a generous shower of nutty Gruyère cheese. All of the ingredients meld together, and while the beets are present, they are not overwhelming in flavor. As they cook, the beets release their juices and saturate the dish with spectacular color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.
Roasted Baby Beet Gratin
Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Makes one (8 by 8-inch) gratin or 6 to 8 (4-ounce) ramekins
2 cups (16 ounces) sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Freshly ground black pepper
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves
1. Preheat the oven to 375°F. Butter an 8 by 8-inch square gratin dish (or individual ramekins). Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer the gratin to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes. Let stand 5 to 10 minutes before serving. Serve warm.