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Cheesy Beet Green Gratin

Cheesy Beet Green Gratin Cheesy Beet Green Gratin

A delicious way to cook the beet greens into a delicious dish. You can use kale, collard or any similar leafy green to make this creamy and tasty gratin.













Trans-fat Free


1 tablespoon butter
or olive oil
12 ounces mushrooms
sliced, crimini or white
3 cloves garlic
1 pound beet greens
cleaned and picked
1 x salt and black pepper
to taste
2 large eggs
1 cup ricotta cheese
½ cup Parmesan cheese
½ teaspoon salt
1 cup bread crumbs, whole wheat


Preheat the oven to 375℉ (190℃).

Melt the butter or heat up the olive oil in a saucepan.

Add the mushrooms and garlic and sweat.

Stir in the beet greens and combine well.

Remove pan from heat.

Season with salt and pepper.

In a separate bowl, whisk the eggs, ricotta, Parmesan cheese, and salt.

Mix together everything and put into a lightly oiled 9 by 11-inch baking dish .

Top with bread crumbs, covered and bake for 30 minutes.

Uncover and bake for an another 15 minutes.

Cool for a few minutes, serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 14345% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 383mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 2%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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