Barbabietola alla Besciamella
This simple recipe is perfect for when a friend gives you a beast of a beetroot and you don't know what to do with it! A very large beetroot sliced thinly is ideal to be layered in a bechamel sauce in the style of a lasagne. It makes a very interesting and tasty side dish.
Ingredients
serves 4/6 (as a side dish)
750g beetroot, (larger the better)
75g butter
75g plain flour
500ml milk, warmed in a saucepan
100g goat's cheese, (fresh soft style not the stinky type)
100g vegetarian fontina cheese (or emmental), grated
75g pecorino, grated
1 tbsp chives, finely chopped
pinch of freshly grated nutmeg
salt
freshly ground black pepper
Method
Pre-heat the oven to 150°C.
Wash the beetroot and place in a roasting tray. Bake slowly for four/five hours until the beetroot is soft and tender all the way through.
Remove from the oven and set aside to cool.
Turn up the oven to 180°C.
In a saucepan on a medium heat bring the milk up to a reasonably warm temperature. There's no need to bring it to a boil.
In another pan on a low heat melt the butter. Add the flour and mix well with a wooden spoon to incorporate it all into a paste. Then slowly add warm milk, stirring every time as you add a little so the paste absorbs the liquid and slowly transforms into a thick sauce.
Add a pinch of nutmeg, chives, all the fontina cheese and goat's cheese. Taste and season to taste with salt and pepper.
Continue to cook the bechamel for a few minutes until it reaches a thick consistency. Remove from the heat.
By now the beetroot should have cooled enough to peel. Slice the beetroot carefully into thin slices.
Then begin to layer the beetroot in a large ovenproof dish. Alternate with beetroot, then bechamel, finishing with a layer of the sauce. Ideally three layers of beetroot would be best. Season the top with some freshly ground black pepper and sprinkle over the grated pecorino.
Place in the oven and bake for 30 minutes or until the top has turned a nice golden colour. Place under the grill if it needs a helping hand at the end.
Allow it to cool for five minutes before serving with some bread.
Ingredients
serves 4/6 (as a side dish)
750g beetroot, (larger the better)
75g butter
75g plain flour
500ml milk, warmed in a saucepan
100g goat's cheese, (fresh soft style not the stinky type)
100g vegetarian fontina cheese (or emmental), grated
75g pecorino, grated
1 tbsp chives, finely chopped
pinch of freshly grated nutmeg
salt
freshly ground black pepper
Method
Pre-heat the oven to 150°C.
Wash the beetroot and place in a roasting tray. Bake slowly for four/five hours until the beetroot is soft and tender all the way through.
Remove from the oven and set aside to cool.
Turn up the oven to 180°C.
In a saucepan on a medium heat bring the milk up to a reasonably warm temperature. There's no need to bring it to a boil.
In another pan on a low heat melt the butter. Add the flour and mix well with a wooden spoon to incorporate it all into a paste. Then slowly add warm milk, stirring every time as you add a little so the paste absorbs the liquid and slowly transforms into a thick sauce.
Add a pinch of nutmeg, chives, all the fontina cheese and goat's cheese. Taste and season to taste with salt and pepper.
Continue to cook the bechamel for a few minutes until it reaches a thick consistency. Remove from the heat.
By now the beetroot should have cooled enough to peel. Slice the beetroot carefully into thin slices.
Then begin to layer the beetroot in a large ovenproof dish. Alternate with beetroot, then bechamel, finishing with a layer of the sauce. Ideally three layers of beetroot would be best. Season the top with some freshly ground black pepper and sprinkle over the grated pecorino.
Place in the oven and bake for 30 minutes or until the top has turned a nice golden colour. Place under the grill if it needs a helping hand at the end.
Allow it to cool for five minutes before serving with some bread.
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