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
Add to My MSN

Warm and rich, baked beets are a perfect winter indulgence.
Photo By Tim Nauman


Content Tools

Related Content

The Capsaicin Effect: Homemade Hot Sauce

Capsaicin heats up your mouth and your endorphins, so try out a homemade hot sauce recipe.

Drink Beet Juice for Better Brain Health

Drinking beet juice increases blood flow to the brain, which can help prevent dementia.

Speedy Spaghetti Sauce Recipe

Too many tomatoes? Guest blogger Char Scace takes a few shortcuts and discovers a fabulous speedy sp...

Green City Garden Girl: Canning and Pickling Beets

Guest blogger KyLynn Hull shares her love for beets and explains how to can and pickle beets so they...

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."








Post a comment below.

 


MY COMMUNITY
no image
valerykenery
8/29/2014 12:04:10 AM
no image
HarvestRight
8/21/2014 5:22:39 PM
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM
no image
Peggy McMahan
8/18/2014 11:29:51 AM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.