Baked Grated Beet Casserole Recipes

BEET GREENS AND RICE GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.
• In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
• Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.

GRATED BEETS

Steps:

• Preheat oven to 375 degrees. Place beets on a large piece of parchment-lined aluminum foil. Drizzle with oil. Season with salt and pepper. Wrap beets, enclosing them tightly. Place on a baking sheet, and roast until fork-tender, about 1 hour. Remove from oven; set aside to cool.
• Peel beets when cool enough to handle. Using the largest holes of a box grater, coarsely grate beets into a large bowl. Drizzle with vinegar, and sprinkle with sugar. Toss to combine. Fold in sour cream, and serve.

TASTY ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
• Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

BAKED GRATED BEET CASSEROLE

Steps:

• Peel beets and shred coarsely.
• Place on a greased 1 quart casserole.
• Peel and grate onion and potato and stir into beets.
• In a small bowl; stir together oil, vinegar, sugar, water, salt and pepper.
• Stir into vegetable mixture; cover tightly and bake in a 350 degrees oven for 30 minutes.
• Stir once or twice during cooking.

BAKED GRATED BEETS

Steps:

• Peel beets and shred coarsely.
• Peel and grate onion and potato.
• Stir into beets.
• In a small bowl, stir together oil, vinegar, sugar, water, salt and pepper.
• Stir into vegetable mixture.
• Place into a greased 1 quart (1 L) casserole dish.
• Cover tightly and bake in a 350F (180C) oven for 30 minutes.
• Stir once or twice during cooking.

JESSICA B. HARRIS' HARVARD BEETS

Steps:

• Whisk together sugar, vinegar, cornstarch, and ⅓ cup beet liquid (or water) in a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, whisking occasionally, about 5 minutes. Gently stir beets into sugar vinegar mixture. Reduce heat to low, and simmer about 30 minutes, gently stirring occasionally. Stir in butter, salt, and pepper until butter melts. Remove from heat. Serve beets warm or chilled.