Beet Green Gratin

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I just didn't have the heart to throw out all that gorgeous greenery. This recipe was a big hit with my fiance! I used asiago cheese intead of parmesan because that's what I had in the fridge and it tasted lovely. I gave it a full five stars because it is easy to make, ingredients are easy to substitute, and it tastes yummy!

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I've made this twice so far - once with turnip greens and once with kale. Big hit both times with family and guests.

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this is a great way to enjoy all the beet. We love beets and I was looking for a way to use the tops and this is the best.

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Surprisingly, good. I served it with some fried chicken (shake and bake-but with turkey legs.

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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

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Didn't like anything about it.

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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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I came across this recipe because i was trying to read up on beets and how to prepare them. I had everything on hand, except the crackers. I use whole wheat chex mix instead. It was fabulous! It tastes like quiche but without the cheesy greasy guilt.

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I sauteed oyster mushrooms, garlic, a small diced onion while I prepped the greens from two bunches of beets (soaking briefly in water, then spinned in a salad spinner to dry off. I bunched the greens together and roughly chopped them before adding them to the pan and letting them cook down. In addition to the "wet" ingredients, I added some smoked paprika and a little chili flake for extra flavor. I didn't have Ritz crackers, but I had Pepperidge Farm ones that were similar (butterfly shaped... I think they're the butter ones. I broiled the top, briefly, just so it would be nice and golden. All in all, I think this came out great - flavorful, creamy, and delicious. I'll be sure to use more beet greens the next time, because I don't anticipate that what I made will last long.

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This was a fantastic recipe! My husband and I loved it and felt healthy eating it! Thank you Alton!