This recipe requires the beets to be cooked before assembling the gratin. You can steam the scrubbed beets, boil them, or roast them, foil wrapped, until tender. A paring knife easy piercing the beet is a good indication of tenderness. Peeling the beets is optional, though the skins slip off easily from cooked beets.
You could also use the greens in this recipe if you like. While the beets are cooking, steam or boil the greens until tender, drain in a colander, and coarsely chop.
beets–about a pound (the number will depend on their size)
beet greens, optional
butter or oil, for greasing baking dish
1 c chicken or vegetable broth
1/2 cream, sour cream, crème fraîche, half-and-half…
1/2 c chopped onion
2 – 3 T chopped fresh dill or other herb
1/2 – 3/4 c grated cheese
1. Prepare beets as per headnote. Preheat oven to 400°F. Butter or oil a suitably sized gratin or other baking dish.
2. When beets are cool enough to handle, peel if you like, and cut into slices or dice. Combine them in a saucepan with broth, cream, onion, and herb. If using beet greens, add the cooked, chopped greens here. Bring just to the boil. Remove from heat and carefully transfer to prepared baking dish. Sprinkle with grated cheese. Bake for 30 minutes. Let sit for 5 minutes or so before serving.