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Number of servings: 6

Ingredients:

4 medium-sized beets, sliced ¼ inch thick (peeling is optional)

½ cup water

¼ cup dry white wine (Sauvignon Blanc is a good choice for this recipe)

1 cup milk

3 tbsp butter

3 tbsp all purpose flour

1 shallot, minced

salt and black pepper, to taste

a pinch of nutmeg

Preparation:

Start by preheating your oven to 425 F. Arrange the sliced beets in a large (9” x 13”) baking dish and add the water. Cover the dish tightly with foil and bake for about 45 minutes or until the beets are tender.

After the beets have been in the oven for about half an hour, you can start to make a béchamel sauce. Melt the butter over medium heat in a saucepan and add the minced shallot once the butter has melted completely. Saute for 2 – 3 minutes or until softened. Add the flour and stir to form a roux. Whisk in the milk and then the wine slowly, adding just a little at a time. Once the milk and wine have been incorporated, bring the mixture to a slow boil – the sauce will start to thicken. Remove the sauce from heat and season to taste with salt and pepper and add a dash of nutmeg (or more, if desired).

Pour the sauce over the beets and continue to bake uncovered in the sauce for another 10 minutes or until the sauce bubbles and starts to turn golden brown around the edges. Remove from the oven, allow them to stand for a minute and then serve the beets while they’re still hot.