Beetroot Gratin with Fontina & Walnuts

Beetroot Gratin with Fontina & Walnuts | farmgirlgourmet.comLast night I made a Beetroot Gratin from Rustic Italian (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking by Domenica Marchetti.  I was sent an advanced copy for review and let me just say, if you love beets or even if you only kind of like beets – this gratin will change your life.  To be honest, this entire cookbook will change your life.  The recipes are amazing and the photography will knock your socks off.

Back to beets – I have been eating beets for as long as I can remember.  I love them roasted, pickled, boiled, raw.  Love them.  Never have I ever eaten them in a gratin though.

Domenica was so sweet to give me the green light to share this recipe with you.  So here it is.  Print it out, make it tonight and savor the amazingness that is beets & fontina!

Beetroot Gratin – Rustic Italian by Domenica Marchetti

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: Serves 6

Beetroot Gratin – Rustic Italian by Domenica Marchetti

Beetroot Gratin with Fontina and Walnuts is a delicious addition to your dinner menu. Beautiful in color and deep and earthy in taste.

Ingredients

  • Butter for greasing
  • 6 medium beets, peeled and thinly sliced with a mandoline or sharp knife
  • 2-3 tablespoons extra-virgin olive oil
  • 6 ounces fontina cheese, shredded
  • 2 teaspoons minced fresh thyme
  • fine sea salt and freshly ground black pepper
  • 3 tablespoons heavy cream
  • 3 tablespoons coarsely chopped walnuts

Instructions

  1. Preheat the oven to 375 degrees F. Butter an 8-inch baking dish.
  2. In a large bowl, combine the beets and olive oil and toss gently to coat. In a small bowl, stir together the cheese and thyme. Arrange about one-fourth of the beets in the bottom of the prepared dish, overlapping them very slightly. Sprinkle about one-fourth of the cheese and thyme mixture over the beets and season lightly with salt and pepper. Repeat to make 3 more layers, sprinkling the last layer of the herbed cheese with a little more salt and pepper. Drizzle the cream over the surface and sprinkle with walnuts on top.
  3. Bake until the beets are tender and the walnuts are nicely browned, about 45 minutes. Remove the gratin from the oven and let rest for 5 minutes before serving.

Notes

Note: I was sent an advanced copy of Rustic Italian by Domenica Marchetti for preview purposes and have not been asked to provide a post. All opinions and photographs are my own.

http://www.farmgirlgourmet.com/2011/10/beetroot-gratin-recipe.html

20 Comments

  • Reply
    Postmark Chef - 3 Course Italian Citrus & Caramelized Pork - Giveaway Ended - Farmgirl Gourmet
    January 15, 2013 at 4:59 pm

    […] reviewed her cookbook back in October when she was kind enough to allow me to post her recipe for Beet Root Gratin.  She has several cookbooks through Williams-Sonoma and is a wealth of delicious Italian recipes. […]

  • Reply
    cookbook giveaway, Rustic Italian: Simple, Authentic Recipes for Everyday Cooking | Cooks&Books&Recipes
    December 28, 2012 at 7:16 am

    […] Tomato and Cecilia at One Vanilla Bean on Pistachio Gelato with Shaved Chocolate * Heather, aka Farm Girl Gourmet, on Beet Gratin with Fontina and Walnuts * Faye Levy at The Jerusalem Post on eating your […]

  • Reply
    xlpharmacy
    November 23, 2011 at 1:44 pm

    This comment has been removed by a blog administrator.

  • Reply
    Deb
    October 12, 2011 at 9:41 am

    What a fabulous recipe for the beautiful ruby red gems! This is a new frontier; I will be branching out from my standard roasted beets. Welcome to autumn!

  • Reply
    domenicacooks
    October 12, 2011 at 5:20 am

    Thanks so much for featuring Rustic Italian on your blog. So glad you enjoyed the beet gratin. Your photo is gorgeous. Cheers, D

  • Reply
    HealthnutFoodie
    October 11, 2011 at 5:40 pm

    I agree with Kath! It would never have occurred to me to make a beet gratin. Thank you so much for sharing! Enjoy your new cookbook!!!

  • Reply
    Diane {Created by Diane}
    October 11, 2011 at 11:50 am

    I love beets, looks great

  • Reply
    groovyfoody
    October 11, 2011 at 11:37 am

    This looks so yummy! You are ruling my “To cook list” right now!

  • Reply
    EA-The Spicy RD
    October 11, 2011 at 10:45 am

    OK-you have me wanting to run to the store right away to buy some beets! I used to hate beets as a kid-wouldn’t touch ’em, but LOVE them now, so I am definitely bookmarking this recipe to make!

  • Reply
    diabeticFoodie
    October 11, 2011 at 9:19 am

    Where was this recipe when I had 6 lbs of beets from my CSA? Looks terrific!

  • Reply
    Lana @ Never Enough Thyme
    October 11, 2011 at 8:27 am

    Oh, my goodness. The thought of this simply blows my mind. I love beets and have never, ever seen them prepared like this. Or even with cheese and nuts in any kind of way, but it’s making me want to run out to the grocery store and grab some right now. I simply cannot wait to try this recipe and am most definitely adding a copy of this cookbook to my library.

  • Reply
    DessertForTwo
    October 11, 2011 at 7:45 am

    what a unique use for beets! Thanks for this!

  • Reply
    Nelly Rodriguez
    October 11, 2011 at 6:25 am

    Love this!

  • Reply
    Sylvie @ Gourmande in the Kitchen
    October 11, 2011 at 2:34 am

    I’ve never had a gratin with beetroots before! Will have to give it a try.

  • Reply
    Lisa {Authentic Suburban Gourmet }
    October 10, 2011 at 8:20 pm

    OMG – hubby and I absolutely LOVE beets. This recipe is amazing and on my list to make! Have a good night!

  • Reply
    Kath
    October 10, 2011 at 4:52 pm

    (I didn’t mean that question mark. I meant “What an unusual dish!”) 😉

  • Reply
    Kath
    October 10, 2011 at 4:51 pm

    What an unusual dish? It sounds really good, and your photos just make me want to dig in! Pinning this one for later! And I’ll definitely watch out for the Rustic Italian cookbook!

  • Reply
    Christine @ Oatmeal in my Bowl
    October 10, 2011 at 3:33 pm

    I love beets! And since I am getting in them in my CSA boxes…I am glad to have another recipe to boot. Fontina, thyme, cream, beets…Yum, no doubt!

  • Reply
    Tickled Red
    October 10, 2011 at 3:32 pm

    I never would have thought of cooking beets that way. It looks fantastic!

  • Reply
    Amanda
    October 10, 2011 at 3:23 pm

    Lordy, what a stunning looking dish! I could just dive right into it. This would surely have to convert even the most ambivalent beet-eater.

  • Leave a Comment