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Add a photoServings: 8
Ingredients
- 2 sm Bunch beets with greens, about 3 pounds total
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 1/2 c. Skim lowfat milk
- 3 lrg Garlic cloves, chopped Kosher salt and freshly grnd pepper Butter-flavored cooking spray
- 1/2 c. Flavored bread crumbs
Directions
- Separate beets from greens, leaving about 1 inch of stems on the top of the beets. Steam in their skins for 35-40 min and save the cooking water.
- Cold beets and peel off their skins.
- Meanwhile, trim stalks from greens unless they are very tender. Stack greens and roll like a fat cigar. Cut crosswise into 1/2 wide ribbons. Wash thoroughly and drain. Add in to the same pot which steamed the beets, with more water if needed, and steam over moderate heat just till wilted, about 7 min.
- While greens steam, heat butter in a medium-size saucepan till it foams.
- Add in the flour and stir over moderate heat till well blended, about 2 min. Add in lowfat milk, stirring occasionally, till the sauce comes to a boil.
- Reduce to a simmer, add in garlic, salt and pepper, and stir as it thickens to the consistency of a light cream sauce. Turn off heat.
- Preheat oven to 400 degrees. Cut beets into 1/2 inch cubes and add in to saucepan with cream sauce. Squeeze out any excess moisture from beet greens and add in to the cream sauce, combining well. Season with salt and pepper.
- Pour into a 2-qt gratin dish which has been sprayed with butter-flavored cooking spray. Sprinkle with bread crumbs and bake 25 min or possibly till top browns nicely and cream sauce bubbles up.
- Yield: 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 81 | |
| Calories from Fat 29 | 36% |
| Total Fat 3.32g | 4% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 100mg | 4% |
| Potassium 132mg | 4% |
| Total Carbs 9.94g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.69g | 2% |
| Protein 2.9g | 5% |
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