Baked Beets in Béchamel Sauce

Baked beets in béchamel sauce are a fairly simple recipe for lovers of vegetable dishes. The beets are baked in foil and then cut into small pieces. Beetroot pieces are placed in hot béchamel sauce and brought to a boil together. Such a completely self-sufficient dish can also be prepared as a side dish for meat.

Cook: 2 hours

Ingredients

• Beets – 400 g
• Milk – 350 ml
• Butter – 30 g
• Flour – 30 g
• Salt – 0.5 teaspoon
• Ground nutmeg – on the tip of a knife

Directions

1. We prepare all the necessary products. We take small beets so that they bake faster. We turn on the oven to heat up to 180-200 degrees.

   

2. We wash the beets, wrap them in foil and place them in a preheated oven. We check the readiness of the beets by piercing them with a knife. The beets should be soft. My beets were baked for 1 hour 30 minutes.

   

3. Peel the cooled beets and cut into cubes about 1-1.5 cm in size.
4. Let’s start making the sauce. To do this, we use a saucepan of such a volume that the sauce and beets can fit in it. Heat the butter in a saucepan over medium heat. The butter should melt completely.
5. Pour flour into the melted butter. Stir quickly and brew for 20-30 seconds.
6. You get an oil-flour mass of medium density (as in the photo).
7. In a separate saucepan, heat the milk, bring it almost to a boil.
   Constantly stirring the butter and flour mass, add a few tablespoons of hot milk.
8. Gradually add the rest of the milk, stirring the mixture with a whisk. When we add all the milk, let the sauce simmer for another 30 seconds.
9. Add salt and nutmeg, stirring thoroughly. Let’s try. The béchamel sauce should be slightly salty as the beets are sweet.
10. Add the beets to the sauce without removing the pan from the heat.
11. Mix the beets with the sauce and heat, bringing them to a boil.
12. The dish is ready!

    

13. Beetroot in béchamel sauce is delicious both warm and cold. It can be a side dish for meat and an independent dish.

Bon Appetit!