In banquets you could have a plate up dinner once a week or multiple days in a row, some of those dinners could have multiple courses. I used the beet gratin as a first course for a vegan dinner last week. I had first tried the recipe when I made short ribs awhile back; it’s great as a side dish or an appetizer. . The recipe came from the cookbook “Paleo by Season,” a great Paleo cookbook done by a professional chef. The book concentrates on seasonal available products, and an expert chef making recipes that can be reproduced by the home cook. I hope you enjoy this healthy and delicious recipe and always stay hungry.
Golden Beet Gratin with sautéed beet greens swiss chard and onion, red beet puree, honey orange reduction, toasted pistachios and fresh chopped tarragon.
Golden Beet Gratin
- 1 small Onion, finely diced
- 2 cups Beet Greens, stemmed and chiffonaded
- 2 cups Swiss Chard, stemmed and chiffonaded
- 2 to 3 roasted Beets, thinly sliced
- Preheat your oven to 350 degrees F
- Wrap your beets in foil and bake for 1 to 1 and a half hours until soft, a knife or a tooth pick should be able to go in and out with minimal effort.
- While the beets are cooking, sauté the onion in a frying pan on medium low heat until slightly translucent. Add beet greens and chard and sauté until wilted, season with salt and pepper to taste.
- When the beets are done, take them out of the foil and peel the skin off with a towel. Slice thin rounds, season each with salt and pepper. Layer beet first, then greens and onion mixture, then repeat for four layers. Top with more of the greens.
Honey Orange Reduction
- 4 cups Fresh Orange Juice
- 2 tablespoons Honey
- On medium heat in a medium sauce pan reduce orange juice and honey by 2/3, until it coats the back of a spoon.
*Fresh Tarragon chopped and pistachios toasted and chopped for garnish.
For the Red Beet Puree visit the article Vegan Menus Part 1