Beet and Beet Green Gratin

Here's another recipe using veggies I picked up at the Farmer's Market.  I got it in my head that I wanted to make a beet recipe, and I saw this one in the online version of New York Times and thought the picture looked pretty, so I gave it a try.  My creation didn't look like theirs (see link), but it still tasted pretty good.  I used both red and golden beets.

Beet and Beet Green Gratin
Serves 6
167 calories/serving

Ingredients:
2 bunches (6-8) beets (~2 lbs), preferably one red and one golden, with greens
salt to taste
3 eggs
3/4 cup low-fat milk
1 tablespoon extra virgin olive oil
2 large garlic cloves, minced
1/3 cup chopped chives
2 ounced Gruyere cheese, grated (1/2 cup)
freshly ground black pepper to taste

Directions:
Slice off the beet greens about an inch from the beet, scrub beets cleans, wrap each beet loosely in foil, transfer to a baking sheet, and roast in the oven at 400º for about 50-60 minutes until easily pierced with fork.  Remove and let beets cool enough to handle.  Hold one beet with a paper towel and use the edge of the paper to rub the skin away. Repeat with remaining beets.  Slice thin.

Remove stems and wash the beet greens.  Bring a large pot of water to a boil.  Meanwhile, fill another bowl with ice water.  When the pot of water comes to a boil, blanch the greens in the boiling water for about one minute.  Transfer to the ice water, then drain and squeeze out the water.  Chop coarsely.

Heat the olive oil over medium heat in a medium skillet and add the garlic.  Cook for about 30 seconds, stirring until fragrant.  Stir in the greens.  Season with salt and pepper and remove from the heat.

Preheat the oven to 375º.  Beat together the eggs, salt, pepper, milk, chives, and cheese.  Gently stir in the beets and greens.  Scrape into a 2-quart casserole dish.  Bake 35-40 minutes until set and lightly browned on top.  Allow to sit for 10-15 minutes before serving.  Serve hot, warm, or room temperature.  Leftovers keep for 4-5 days.