Beet Greens and Rice Gratin


This is a great way to use all of the beets and quite tasty too!

Beet Greens and Rice Gratin
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 6-8
  • 1 generous bunch beet green, washed and blanched
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 2 large garlic cloves, minced
  • Salt to taste
  • 1 teaspoon thyme leaves
  • 3 eggs
  • ½ cup low fat milk
  • 1 cup cooked brown rice
  • ½ cup cheddar cheese
  • 2 tablespoons Parmesan cheese
  • Bread Crumbs (for topping)
  1. Preheat oven to 375°
  2. Spray a 2-quart baking dish.
  3. Blanch beet greens for 1 minute in a large pot of generously salted boiling water.
  4. Rinse greens with cold water.
  5. Squeeze out water and chop medium-fine. Set aside.
  6. Heat 1 tablespoon of oil in a large skillet and add onion.
  7. Cook until tender, about 5 minutes, and add the garlic and a generous pinch of salt.
  8. Cook stirring, until the garlic is fragrant bout 30 seconds.
  9. Stir in cooked greens and the thyme and toss together.
  10. Season to taste with salt and pepper.
  11. Remove from heat.
  12. In a large bowl, beat together the eggs and milk.
  13. Add ½ teaspoon salt and ground pepper to taste.
  14. Stir in the greens mixture, the rice, and the cheeses and mix together well.
  15. Scrape into the greased baking dish.
  16. Sprinkle with plain bread crumbs.
  17. Bake 30-35 minutes, until sizzling and lightly browned.
  18. Remove from oven and allow to sit for at least 10 minutes before serving.


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