Beets And Beet Greens Gratin (hl)

When the loss of any temporal enjoyment casts us into excessive despondency and dejection it is evident that what we have lost, was the object of our inordinate love. The most innocent attachments cease to be innocent, when they press too strongly upon us! To cleave to any created object, and to look for happiness from it – is to make an idol of it – and set it up in God's place. Should this object be a friend, a brother, a wife, or a child, the idolatry is still odious in the eyes of that God, to whom we owe our chief affection. Our warmest passions, our most fervent love, desires, hopes, and confidences should always have God for their object. It is His desire that our happiness should not center in any of the good things of this life.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Casserole-s, Veggie-sd	8	Servings

INGREDIENTS

2		Bunch beets with greens
		about 3 pounds total
2	T	Butter
2	T	Flour
1 1/2	c	Skim milk
3		Garlic cloves, minced
		Kosher salt and freshly
		ground pepper
		Butter-flavored cooking
		spray
1/2	c	Flavored bread crumbs

INSTRUCTIONS

Separate beets from greens, leaving about 1 inch of stems on the top
of the beets. Steam in their skins for 35-40 minutes and save the
cooking water. Cool beets and peel off their skins.  Meanwhile, trim
stalks from greens unless they are very tender. Stack  greens and roll
like a fat cigar. Cut crosswise into 1/2 wide  ribbons. Wash thoroughly
and drain. Add to the same pot that steamed  the beets, with more water
if needed, and steam over moderate heat  just until wilted, about 7
minutes.  While greens steam, heat butter in a medium-size saucepan
until it  foams. Add the flour and stir over moderate heat until well
blended,  about 2 minutes. Add milk, stirring occasionally, until the
sauce  comes to a boil. Reduce to a simmer, add garlic, salt and
pepper, and  stir as it thickens to the consistency of a light cream
sauce. Turn  off heat.  Preheat oven to 400 degrees. Cut beets into 1/2
inch cubes and add to  saucepan with cream sauce. Squeeze out any
excess moisture from beet  greens and add to the cream sauce, combining
well. Season with salt  and pepper. Pour into a 2-quart gratin dish
that has been sprayed  with butter-flavored cooking spray. Sprinkle
with bread crumbs and  bake 25 minutes or until top browns nicely and
cream sauce bubbles up.  Yield: 8 servings  Nutritional information:
83.9 calories and 3.2 grams of fat  Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved  Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHF097  Posted to MC-Recipe Digest
V1 #799 by 4paws@netrax.net  (Shermeyer-Gail) on Sep 24, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 49 Calories From Fat: 27 Total Fat: 3g Cholesterol: 8.6mg Sodium: 55mg Potassium: 75.9mg Carbohydrates: 3.8g Fiber: <1g Sugar: 2.3g Protein: 1.8g