This roasted beet gratin layers tender beet rounds with a savory cream sauce and a bubbling cheese topping. Goat cheese brings a tangy note, while mozzarella and Parmesan make the top rich and golden in spots.
The beets are roasted before they go into the baking dish, so you can check their tenderness before layering. Thyme and garlic season the cream, and chopped hazelnuts add crunch just before the gratin finishes baking.
Choose beets that roast evenly
Look for small-to-medium beets that are similar in size. Keeping them close in size helps them roast at a similar rate, so you are less likely to end up with some tender slices and some firm ones. Scrub them well and leave a little stem attached when trimming the tops.
Roast the beets wrapped in foil on a baking sheet, then check them with a knife. It should slide easily into a beet. If one is still firm, return the foil packet to the oven until it is tender; the beets need to be easy to peel and slice before they are layered in the gratin. Let them cool enough to handle, then peel and cut them into evenly sized rounds.
Layer for a creamy, cohesive gratin
Butter the baking dish so the gratin is easier to serve, then arrange the beet rounds in overlapping layers. Similar slices help the cream settle throughout the dish instead of leaving some areas dry and others overly saucy. Take care as you layer, since tender cooked beets can break if handled roughly.
Whisk the heavy cream with minced garlic, fresh thyme, kosher salt and black pepper before pouring it over the beets. The cream carries the seasoning between the slices. Goat cheese gives the dish tang and soft, creamy pockets; mozzarella melts smoothly, while finely grated Parmesan helps form a savory top.
Watch for bubbling and golden spots
Bake the gratin uncovered so the cheese topping can brown. Scatter the chopped hazelnuts over the cheese near the end of baking, then return the dish to the oven. Adding them at this stage gives them a crisp finish while the gratin becomes bubbly and golden in spots.
Once it comes out of the oven, let the gratin rest before serving. That pause gives the cream and melted cheeses a chance to settle around the beet layers, making portions easier to lift. The finished texture should be tender and creamy beneath the browned cheese, with a little crunch from the hazelnuts.
Frequently Asked Questions
How can you tell when the roasted beets are tender?
Pierce a beet with a knife after roasting. It should slide in easily. If a beet still feels firm, wrap it back up and return the packet to the oven until the knife test shows it is tender.
Why should the beets be similar in size?
Beets that are close in size tend to roast at a similar rate. That makes it easier to get tender rounds for layering, rather than finding that smaller beets are ready while larger ones still need more roasting.
When do the hazelnuts go on the gratin?
Sprinkle the chopped hazelnuts over the cheese near the end of baking, then return the dish to the oven. This lets them crisp as the cheese finishes bubbling and browning in spots.
Roasted Beet Gratin with Goat Cheese and Hazelnuts
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes1
hour10
minutes470
kcal1
hour45
minutesTender roasted beet slices bake with goat cheese, mozzarella, cream and garlic under a golden cheese topping. Chopped hazelnuts add a crisp finish.
Ingredients
- Beets
1 1/2 lb small-to-medium beets, similar in size
1 tbsp olive oil
- Gratin
1 tsp unsalted butter, for the baking dish
1/2 cup heavy cream
1 garlic clove, minced
1 tsp fresh thyme leaves
3/4 tsp kosher salt
1/4 tsp black pepper
4 oz goat cheese, crumbled
1/2 cup shredded mozzarella
1/4 cup finely grated Parmesan
1/3 cup chopped hazelnuts
Directions
- Roast the beets
- Heat the oven to 400°F. Scrub the beets and trim their tops, leaving about 1 inch of stem. Toss with the olive oil, wrap in foil, and place on a baking sheet. Roast for 50 minutes, until a knife slides easily into a beet. Let cool for 10 minutes, then peel and slice into 1/4-inch rounds.
- Assemble and bake
- Lower the oven to 375°F and butter an 8×8-inch baking dish. Whisk the cream, garlic, thyme, salt and pepper together. Arrange the beet slices in overlapping layers in the dish, pour the cream mixture over them, and scatter the goat cheese, mozzarella and Parmesan on top. Bake uncovered for 15 minutes, sprinkle with the hazelnuts, then bake for 5 minutes more, until bubbling and golden in spots. Let rest for 5 minutes before serving.
Notes
- Choose beets close in size so they roast at a similar rate; if one is not knife-tender after 50 minutes, return the foil packet to the oven until it is.
