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- Beetroot with Bechamel Sauce
- (Barbabietole Alla Besciamella)
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- Ingredients:
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- For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) whole milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper
For the Beetroot:
1 lb and 5 oz (600 grams) cooked beetroot, peeled and cut into 1/4-inch (5 mm) thick slices
- 1 oz (25 grams) butter, melted, plus extra for greasing
Salt
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- Directions:
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- Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.
Whisk in the flour.
Pour in all the milk, whisking constantly until it starts to boil.
Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Bechamel sauce should not taste like flour.
Remove the saucepan from the heat.
Taste and add more salt if necessary and season with pepper and/or nutmeg.
If the sauce is too thick, add a little more milk.
If too runny, return to the heat and add 2 slices of butter mixed with an equal quantity of plain flour.
Prepare the Beetroot:
Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease an ovenproof dish with butter.
Arrange the beetroot slices in the prepared dish and drizzle with the melted butter.
Season with salt and spoon the bechamel sauce over the beetroot.
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- Bake until hot and bubbling. Serve immediately. Serves 4.
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- That's it!
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