Beet Gratin with Goat Cheese and Greens

Ingredients

• 3 pounds red beets, with greens attached
• Salt and freshly ground black pepper
• Olive oil
• 2 cloves garlic, minced
• 2 ounces goat cheese, finely crumbled
• 1/2 cup whole milk
• 1 cup dry bread crumbs
• Zest of 1 lemon
• 4 sprigs fresh thyme, leaves only

Directions

1. Heat the oven to 350 degrees F, then coat the baking dish lightly with olive oil. Put on disposable kitchen gloves, trim away the stalks and leafy tops from the beets, and slice off both the root and stem ends so the beet roots sit flat. Rinse the beet roots lightly in the sink, then peel them with a vegetable peeler. Using a mandoline, cut the peeled beets into very thin slices, about 1/8 inch thick. Do this whole beet-prep project in the sink if you can, unless pink polka dots are part of your kitchen plan. Arrange half of the beet slices in the oiled baking dish, overlapping them to make a substantial layer, then season lightly with salt and pepper.
2. Pull the leafy greens away from the thicker lower stalks. Chop the stalks into 1/2-inch pieces, rinse them thoroughly, drain them, and place them in a small bowl.
3. Halve each beet leaf, then slice the leaves into narrow ribbons. Wash them well, then drain them as thoroughly as you can.
4. Place a deep 10-inch sauté pan over medium heat and pour in a generous drizzle of olive oil. Once the oil looks shiny, add the minced garlic and cook it briefly, then stir in the chopped beet stalks. Cook for about 5 minutes, stirring now and then. Add the sliced beet greens and fold them into the pan. Season with a pinch of salt and pepper, then cook for another 5 minutes, stirring often, until the greens have softened just a bit. Turn off the heat.
5. With a slotted spoon, transfer the beet stalks and greens from the pan, leaving behind any excess liquid. Scatter them evenly over the beet layer in the baking dish. Sprinkle the goat cheese over the greens, then cover with the remaining beet slices, overlapping them again to create a thick top layer. Season lightly with salt and pepper, then pour the milk evenly over the beets.
6. In a small bowl, stir together the bread crumbs, lemon zest, and thyme leaves. Add a pinch of salt and pepper and a drizzle of olive oil, then mix until the crumbs feel like wet sand. Spread the crumb mixture evenly over the top layer of beets, and finish with another drizzle of olive oil.
7. Bake for 1 hour, until a fork slides into the beets easily and the crumbs are golden. Take the dish out of the oven and let it rest for 15 minutes before serving.