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LOCATION: Recipes >> Vegetables >> Beet Gratin 02

Print this Recipe    Beet Gratin 02

Beet Gratin
Yield: Eight servings.

5 large beets (31/2 pounds), scrubbed, peeled and sliced thin
1/2 pound Gorgonzola cheese, crumbled
1/4 pound walnuts, crushed
2 slices rye bread, pulsed in a food processor to make fine crumbs
3/4 cup chicken stock
1 cup heavy cream

Heat the oven to 400 degrees. Place a layer of beets in a medium
roasting pan. Top with 1/3 of the cheese, walnuts and bread crumbs.
Continue until all the beets have been used, finishing with a cheese
layer. Pour the stock and cream over the beets. Bake, covered
with aluminum foil for 45 minutes. Uncover and bake 10 more minutes.

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