and Beets Recipe

If you adore comforting dishes that combine rich flavors with beautiful earthy tones, this Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is a perfect choice. This gratin showcases the natural sweetness and hearty textures of the root vegetables, enveloped in a luscious cream sauce and crowned with melted cheese, creating a dish that is as comforting as it is stunning. Whether you’re looking to impress guests or simply want a cozy meal, this recipe bursts with warmth and color, making and beets a delightful centerpiece of your table.

Ingredients You’ll Need

Each ingredient in this recipe is carefully chosen to balance texture, flavor, and richness, ensuring every bite is a harmonious blend. These simple staples come together to create a luscious gratin that highlights the natural beauty of and beets alongside the other roots.

• Sweet potatoes (2 cups, thinly sliced): Adds natural sweetness and a creamy texture that contrasts beautifully with the other roots.
• Parsnips (2 cups, thinly sliced): Offers subtle earthiness and a slightly crunchy texture when baked just right.
• Beets (2 cups, peeled and thinly sliced): Provides vibrant color and an earthy sweetness that brightens the dish.
• Heavy cream (1 cup): Creates a rich, silky sauce that binds the vegetables together.
• Garlic (2 cloves, minced): Infuses a warm, aromatic depth to the cream sauce.
• Salt (1 teaspoon): Enhances all the natural flavors without overpowering them.
• Black pepper (1/2 teaspoon): Adds a subtle kick and warmth to the dish.
• Thyme or rosemary (1/2 teaspoon): Introduces a fragrant herbal note that complements the roots wonderfully.
• Gruyère or sharp cheddar cheese (1 cup, grated): Melts into a beautifully gooey and flavorful topping.
• Parmesan (2 tablespoons, grated): Adds a nutty, savory finish that browns to perfection.
• Fresh thyme leaves (optional garnish): Provides a fresh, herbal brightness when sprinkled on top just before serving.

How to Make and Beets

Step 1: Prep the Vegetables

Begin by peeling your beets and parsnips, then thinly slice all your root vegetables including the sweet potatoes. Consistent thickness helps them cook evenly, ensuring every layer of this gratin melds perfectly in texture and taste.

Step 2: Prepare Your Baking Dish

Butter a medium-sized baking dish to prevent sticking and to add a subtle richness to the finished dish. This small step guarantees your gratin will slide onto plates effortlessly after baking.

Step 3: Layer the Vegetables

Arrange the slices in alternating layers—sweet potatoes, parsnips, and beets—to create a beautiful mosaic of colors and flavors. This layering technique ensures the cream sauce reaches every bit of vegetable, infusing each slice with maximum deliciousness.

Step 4: Whisk and Pour the Cream Sauce

In a bowl, whisk together the heavy cream, minced garlic, salt, pepper, and your choice of thyme or rosemary until well combined. Pour this herbaceous cream sauce evenly over the layered vegetables, allowing it to seep down and envelop every layer.

Step 5: Add Cheese and Bake

Sprinkle the grated Gruyère or cheddar cheese followed by Parmesan evenly over the top. Cover the dish with foil and bake at 375°F (190°C) for 40 minutes. Then, remove the foil and continue baking for another 15 to 20 minutes until the top is golden brown and bubbly, and the vegetables are tender when pierced with a fork.

Step 6: Rest and Garnish

Let the gratin rest outside the oven for about 10 minutes. This resting time allows the cream to settle, making serving easier and presenting a perfectly cohesive dish. If desired, sprinkle fresh thyme leaves on top for a lovely herbal accent.

How to Serve and Beets

Garnishes

Fresh thyme leaves are the classic garnish here, adding an herbal brightness that cuts through the richness. You can also consider a light drizzle of good olive oil or a sprinkle of toasted nuts for an unexpected crunchy texture.

Side Dishes

This root vegetable gratin pairs wonderfully with simple protein like roasted chicken or grilled pork. A crisp green salad with a tangy vinaigrette also provides a refreshing counterpoint to the creamy and cheesy indulgence of the gratin.

Creative Ways to Present

For a stunning presentation that highlights and beets visually, serve the gratin in clear glass or white ceramic bakeware to show off the layering. Alternatively, cut it into individual portions shaped with a ring mold for a refined look perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the gratin tightly with foil or plastic wrap and refrigerate. It will stay fresh for up to 3 days and can make a quick, comforting meal when reheated.

Freezing

This dish freezes well, perfect for meal prep. Wrap tightly in freezer-safe containers or heavy-duty foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve the texture of the root vegetables and cream sauce.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. Avoid microwaving if possible to maintain that delightful crispy cheese topping and creamy interior.

FAQs

Can I use other root vegetables instead of parsnips?

Absolutely! Carrots, rutabagas, or even turnips can substitute parsnips, bringing their own unique sweetness and texture while complementing the beets and sweet potatoes beautifully.

Is it necessary to peel the beets?

Peeling the beets results in a smoother texture and a cleaner flavor, but if you scrub them thoroughly and thinly slice, you can leave the skin on for extra nutrients and a bit more earthiness.

What cheese works best if I cannot find Gruyère?

Sharp cheddar is a fabulous alternative with its bold flavor, though styles like Emmental or Comté also melt well and add a lovely nuttiness to the gratin.

Can I make this dish vegan or dairy-free?

Yes! Substitute the cream with a rich coconut cream or cashew cream, and use vegan cheeses to keep that cheesy goodness while keeping it plant-based.

How do and beets affect the cooking time?

Because beets are denser than other root vegetables, slicing them thinly is key to ensuring they cook evenly and in sync with sweet potatoes and parsnips, avoiding overly long cooking times.

Final Thoughts

This Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is a true celebration of earth’s bounty, blending tender roots with rich cream and melted cheese for a soulful dish. I encourage you to dive into this recipe and let the warmth and vibrant colors of and beets brighten up your next meal. Trust me, this dish will become one of your trusty favorites, perfect for sharing with loved ones on chilly evenings or anytime your heart hankers for comforting goodness.

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