Photo: Beet Green Gratin Recipe
Ingredients
- 1 tablespoon butter
- 12 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 pound beet greens, cleaned and picked
- Kosher salt and fresh ground black pepper
- 4 egg yolks, beaten
- 1 cups ricotta
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 3/4 cup crumbled crackers (recommended: Ritz crackers)
Directions
Preheat the oven to 375 degrees F.
Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.
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By tmartell1960_71...
Hastings, MN
on July 07, 2011
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Yummy! I just bought beet at the farmers market this morning and did not want to waste the tops. I came across this reciepe and had everything on hand,(Low fat Ricotta and egg beaters I tried it, I did add a little bit of nutmeg to the tops when sauting them. At first when I tasted it I was sure what I thought they more I ate the more I like it. I will make this again
By stacer77_11758164
Chandler, AZ
on June 07, 2011
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Didn't like anything about it.
By stampertina_9567631
Cary, NC
on March 15, 2011
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My whole family loved it! I did quite a bit of substituting, because I was "using up" instead of shopping for the recipe. I used a leek, baby bellas, beet greens, spinach and asparagus for the veggies. I used 2 whole eggs instead of yolks, asiago instead of parmesan, and cottage cheese instead of ricotta. I am looking forward to making it again, using chard instead of all those other green veggies. I will also reduce the salt to 1/4 tsp when I make it again.
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