Roasted Beet Gratin With Shallots And Walnuts Recipe

ingredients

3 teaspoons olive oil or unsalted butter, divided
6 roasted beets, trimmed, peeled and sliced
12 small shallots, peeled and thinly sliced
OR
3 large sweet onions, peeled and thinly sliced
1/4 cup walnuts, chopped coarsely
6 tablespoons vegetable stock
freshly ground black pepper
3 tablespoons fresh parsley, minced

directions

Preheat oven to 325 degrees F.

Coat an 8-inch au gratin dish with 2 teaspoons oil, then arrange slices of beets in overlapping rows.

Scatter shallots over beets and follow with chopped walnuts; drizzle with remaining oil. Add stock and pepper.

Cover tightly with foil and bake for 40 minutes. Uncover, and cool for 5 minutes. Sprinkle with parsley and serve.

nutrition data

Nutritional data has not been calculated yet.