INGREDIENTS

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)
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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