Beet and Beet Greens Gratin

==Description==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roark Estate in Grand Prairie, Texas in 1984.
* Contributed by Catsrecipes Y-Group
==Ingredients==
* 2 small bunches of beets with greens
* 2 tablespoons butter
* 2 tablespoons flour
* 1½ cups skim milk
* 3 large cloves garlic minced
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* butter flavored cooking spray
* ½ cup flavored bread crumbs
==Directions==
# Separate greens from beets leaving about 1 inch of stems on the top of the beets then steam for 45 minutes.
# Save the cooking pot with the water.
# Cool and peel off skins.
# Meanwhile trim stalks from greens unless they are very tender.
# Stack greens and roll like a fat cigar.
# Cut crosswise into ½ inch wide ribbons.
# Wash thoroughly and drain.
# Add to the same pot that steamed the beets with more water if needed and steam over moderate heat just until wilted about 7 minutes.
# While greens steam heat butter in a medium size saucepan until it foams then add flour and stir over moderate heat until well blended.
# Add milk stirring constantly until the sauce comes to a boil.
# Reduce to a simmer then add garlic, salt and pepper and stir as it thickens to the consistency of a light cream sauce.
# Turn off heat.
# Preheat oven to 400°F.
# Cut beets into ½ inch cubes and add to saucepan with cream sauce.
# Squeeze out any moisture from beet greens and add to the cream sauce combining well.
# Season with more salt and pepper if desired and pour into a 2 quart gratin dish that has been sprayed with butter flavored spray.
# Sprinkle with bread crumbs and bake 25 minutes.
Category:Cathy's Recipes
Category:Casserole Recipes
Category:Beet Recipes
Category:Beet greens Recipes
Category:Garlic Recipes
Category:Non-fat milk Recipes