Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 ounces goat cheese, crumbled
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Mandoline slicer (optional)
- 9-inch baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the sliced beetroots, olive oil, balsamic vinegar, honey, thyme, salt, and pepper. Toss to coat evenly.
3. Layer the beetroot slices in the baking dish, overlapping slightly.
4. In a small bowl, mix together the goat cheese and heavy cream until smooth. Spread the mixture over the beetroot slices.
5. Sprinkle the grated Parmesan cheese over the top.
6. Cover the dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
8. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 15g
- Carbohydrates: 13g
- Protein: 9g
- Fiber: 3g
- Sugar: 9g
Substitutions for ingredients:
- Feta cheese can be used instead of goat cheese.
- Maple syrup can be used instead of honey.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add sliced potatoes or sweet potatoes to the gratin for a heartier dish.
- Top the gratin with chopped walnuts or pecans for added crunch.
- Use a mixture of different colored beetroots for a more colorful dish.
Tips and Tricks:
- Use a mandoline slicer to get even slices of beetroot.
- Be sure to cover the dish with foil for the first half of the cooking time to prevent the cheese from burning.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage Instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish the gratin with fresh thyme leaves or chopped parsley.
Garnishes:
- Fresh thyme leaves
- Chopped parsley
- Chopped walnuts or pecans
Pairings:
- Serve the gratin with a simple green salad dressed with balsamic vinaigrette.
- Pair the gratin with a glass of red wine, such as Pinot Noir or Merlot.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the cheese is not browning evenly, move the dish to a higher rack in the oven or broil for a few minutes.
Food Safety Advice:
- Be sure to wash the beetroots thoroughly before peeling and slicing.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food History:
- Beetroot has been cultivated for thousands of years and was used by the ancient Greeks and Romans for medicinal purposes.
- Goat cheese has been made for centuries in various parts of the world, including France, Italy, and Greece.
Flavor Profiles:
- The earthy sweetness of the beetroots pairs perfectly with the tangy, creamy goat cheese and the nutty Parmesan cheese.
Serving Suggestions:
- Serve the gratin as a side dish or as a vegetarian main course.
- This dish is perfect for a cozy winter dinner party or a holiday gathering.
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