Roasted Beet Gratin with Rosemary


3 medium sized beets, trimmed and scrubbed

¾ cup heavy whipping cream

6 oz. cream cheese

½ cup crumbled feta cheese

1 sprig fresh rosemary, chopped

1 garlic clove, chopped

Heat oven to 400 degrees. Place beets in a small baking dish. Add enough water to cover to a depth of ¼ inch. Sprinkle with salt and pepper. Cover tightly with foil. Bake until tender, about 50 minutes.

Uncover carefully, and run the beets under water to cool. Peel or cut the skins off. Cut into slices.

Increase oven heat to 425 degrees. Bring cream, rosemary and garlic to boil in a small saucepan. (I also added some parmesan cheese here.) Remove from heat and set aside.

Lightly oil a shallow casserole dish. Arrange sliced beets in an even layer in the dish and sprinkle with salt. Add a layer of sliced cream cheese. Continue layering beets, salt, and cream cheese, about three layers. Pour cream mixture over beets. Sprinkle feta cheese over. Bake until cream is bubbling at the edges and feta is browned in spots, about 20 minutes. Let stand for 5 minutes before serving.

It looks like a bloody mess, but let me tell you: it was DEE-licious!