Roasted Beet and Feta Gratin with Fresh Mint

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Spearmint

  Fresh

  4 tbsp or 23g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Beets

  Raw

  8 beet or 656g

• Feta cheese

  ½ cup, crumbled or 75g

Directions

1. Preheat oven to 400°F.
2. Scrub and trim the beets. Peel garlic and press with the flat side of a knife.
3. Place beets in a small baking dish, adding water to a depth of 1/4 inch. Season with salt and pepper. Cover tightly with foil and bake until tender, about 50 minutes. Uncover, cool, then peel and slice beets into 1/4-inch-thick slices.
4. Increase oven temperature to 425°F.
5. In a small saucepan, bring cream, half of the mint, and garlic to a boil. Remove from heat, cover, and let steep for 15 minutes.
6. Butter a 1 1/2-quart gratin dish. Arrange beet slices in layers, seasoning each with salt. Strain cream mixture over beets, sprinkle with feta, and bake until cream bubbles at edges and feta browns, about 20 minutes.
7. Garnish with pepper, remaining mint, and serve.

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