Beets and turnips for Valentine’s Day? Who would have thought?
To be honest, not me. I had originally tested this recipe out as a new side dish for my Thanksgiving extravaganza. It didn’t make the cut, because I already had so many other side dishes in the works, and there wasn’t enough space in the oven to prepare this blushing beauty.
My Beet and Turnip Gratin sat dormant in my photo archives until this past weekend when I was menu planning for Valentine’s Day. Sitting at my computer struggling to find a VDay side dish, I suddenly remembered. A vibrant mix of red, pink and yellow, this Beet and Turnip Gratin is equally tasty and beautiful. Rich and earthy, the gratin is made with a variety of beets, turnips, shallots, garlic, thyme and chicken stock. The skillet cooks covered until the vegetables start to soften, then uncovered until the top is just crisp and golden. Finished with a flurry of chopped chive, my Beet and Turnip Gratin would pair nicely with beef, chicken, pork or fish. Continue reading for the recipe.