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Beetroot Gratin with Fontina & Walnuts

Updated On: May 20, 2024

Beetroot Gratin with Fontina & Walnuts is a simple side dish that is creamy and earthy yet incredibly delicious. If you’re a beet fan, you owe it to your stomach to make this recipe.

Beetroot Gratin with Fontina & Walnuts | farmgirlgourmet.com

Last 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 | farmgirlgourmet.com

Beetroot Gratin with Fontina & Walnuts

Beetroot Gratin with Fontina and Walnuts is a delicious addition to your dinner menu. Beautiful in color and deep and earthy in taste.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings


  • 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


  • Preheat the oven to 375 degrees F. Butter an 8-inch baking dish.
  • 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.
  • 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.


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.


Calories: 246kcalCarbohydrates: 9gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 41mgSodium: 293mgPotassium: 318mgFiber: 3gSugar: 6gVitamin A: 429IUVitamin C: 5mgCalcium: 182mgIron: 1mg
Tried this recipe? I’d love to see what you made!
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Recipe By:

heather scholten founder of farmgirl gourmet and spiceology headshot
Co-Founder at  | More About Heather...

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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  1. Pingback: Postmark Chef - 3 Course Italian Citrus & Caramelized Pork - Giveaway Ended - Farmgirl Gourmet
  2. Pingback: cookbook giveaway, Rustic Italian: Simple, Authentic Recipes for Everyday Cooking | Cooks&Books&Recipes
  3. 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!

  4. domenicacooks says:

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

  5. HealthnutFoodie says:

    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!!!

  6. Diane {Created by Diane} says:

    I love beets, looks great

  7. groovyfoody says:

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

  8. EA-The Spicy RD says:

    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!

  9. diabeticFoodie says:

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

  10. Lana @ Never Enough Thyme says:

    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.

  11. DessertForTwo says:

    what a unique use for beets! Thanks for this!

  12. Nelly Rodriguez says:

    Love this!

  13. Sylvie @ Gourmande in the Kitchen says:

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

  14. Lisa {Authentic Suburban Gourmet } says:

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

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

  16. 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!

  17. Christine @ Oatmeal in my Bowl says:

    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!

  18. Tickled Red says:

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

  19. 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.

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