Baked Beets in Béchamel Sauce Recipe

Creamy, pink, and delicious, our Béchamel sauce recipe is a change from the usual sweet-and-sour preparations for baked beets.
By Tabitha Alterman
December 2010/January 2011
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Beets are one of the sweetest and most nutritious of all vegetables. Prepare our Béchamel sauce recipe and ladle it over baked beets for a unique meal.

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It's true, baked beets are somewhat less popular than baked potatoes. But don't shun them. With help from our Béchamel sauce recipe, they can be good for you and good to eat. 


4 medium beets, peeled and cut into 1/4-inch slices
1/2 cup water
3 tbsp butter
1 shallot, minced
3 tbsp all-purpose flour
1 cup milk
1/4 cup dry white wine
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg


Preheat the oven to 425 degrees Fahrenheit. Arrange the beets in a 9-by-13-inch baking dish. Add the water. Cover tightly, and bake for about 45 minutes, until the beets are fork-tender.

Meanwhile, melt the butter in a saucepan over medium heat. Add the shallot and sauté until softened, about 2 to 3 minutes. Stir in the flour to form a smooth paste. Slowly whisk in the milk and wine, and bring to a low boil. The sauce will thicken. Remove from the heat and season with salt, pepper, and nutmeg. Pour the sauce over the beets. Return to the oven and bake, uncovered, for about 10 minutes, until the sauce is bubbling and golden around the edges. Serve hot. Serves 6. 

From Recipes from the Root Cellar by Andrea Chesman 

See Fresh Winter Foods for more winter recipes. 

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