Mother Earth Living

Baked Beets in Béchamel Sauce Recipe

Try our baked beets with béchamel sauce recipe and enjoy the natural sweetness of beets with a hint of wine in this creamy béchamel sauce.
By Andrea Chesman
January/February 2012
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Warm and rich, baked beets are a perfect winter indulgence.
Photo By Tim Nauman


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Baked Beets with Béchamel Sauce Recipe 

Beets are one of the sweetest and most nutritious vegetables. Baked beets have a natural sugary flavor that pairs well with our béchamel sauce recipe.

4 medium beets, peeled and cut into  1/4-inch slices
1/2 cup water
3 tablespoons butter
1 shallot, minced
3 tablespoons all-purpose flour
1 cup milk
1/4 cup dry white wine
Salt and freshly ground black pepper
Pinch freshly grated nutmeg

1. Preheat oven to 425 degrees. Arrange beet slices in a 9-by-13-inch baking dish. Add water, cover tightly and bake for about 45 minutes, until tender.

2. Meanwhile, melt butter in a saucepan over medium heat. Add shallot and sauté until softened, 2 to 3 minutes. Stir in flour to form a smooth paste. Slowly whisk in milk and wine, and bring to a low boil. The sauce will thicken. Remove from heat and season with salt, pepper and nutmeg.

3. Pour sauce over cooked beets, return to oven and bake, uncovered, for about 10 minutes until sauce is bubbling and golden around the edges. Serve hot. Serves 6 

— Recipe reprinted from Recipes from the Root Cellar by Andrea Chesman 

To learn more about what foods are in season during the winter, see the article "The Winter Table: 3 Seasonal Recipes."








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