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

 * 1) Separate greens from beets leaving about 1 inch of stems on the top of the beets then steam for 45 minutes.
 * 2) Save the cooking pot with the water.
 * 3) Cool and peel off skins.
 * 4) Meanwhile trim stalks from greens unless they are very tender.
 * 5) Stack greens and roll like a fat cigar.
 * 6) Cut crosswise into ½ inch wide ribbons.
 * 7) Wash thoroughly and drain.
 * 8) 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.
 * 9) While greens steam heat butter in a medium size saucepan until it foams then add flour and stir over moderate heat until well blended.
 * 10) Add milk stirring constantly until the sauce comes to a boil.
 * 11) Reduce to a simmer then add garlic, salt and pepper and stir as it thickens to the consistency of a light cream sauce.
 * 12) Turn off heat.
 * 13) Preheat oven to 400°F.
 * 14) Cut beets into ½ inch cubes and add to saucepan with cream sauce.
 * 15) Squeeze out any moisture from beet greens and add to the cream sauce combining well.
 * 16) Season with more salt and pepper if desired and pour into a 2 quart gratin dish that has been sprayed with butter flavored spray.
 * 17) Sprinkle with bread crumbs and bake 25 minutes.