This recipe allows beets to shine in a cast of minimal characters. Layers of beets are thinly cloaked in olive oil, then dusted with Gruyère cheese, fresh thyme and a trace of nutmeg. The presentation is simple and absent of any gratin goopiness. The flavors meld together while cooking, and the beets release their juices saturating the gratin with their brilliant color. The result is a visually stunning dish that warrants a place at the holiday table.

Share: