2 tablespoons of butter melted
1 pound of beets sliced a quarter inch thick (partially cooked, either via baking or nuking). You can peel them if you prefer.
1 1/4 cups of Béchamel sauce (recipe below)
Preheat oven to 350°. Grease an ovenproof dish with butter. Arrange the beets in the prepared dish and drizzle with melted butter. Season with salt and spoon the béchamel sauce over the beets.
Bake, covered, 25-30 minutes. Remove cover and bake another 5 minutes.
1/4 c flour
2-1/4 c milk
Salt and white pepper
Melt butter over medium heat. Remove from stove and whisk in flour to form a roux.
Slowly stir in milk, combining until smooth. Stir in nutmeg and salt and pepper.
Place back on heat and bring to a boil stirring constantly so as not to burn and to keep the flour incorporated.
Lower heat to simmer and cover, stirring occasionally, for 20 minutes.
The sauce should be thick enough to coat the back of a spoon.
The sauce is used for gratins soufflés and stuffings and can be used to make pasta sauces or put over poached eggs.
It's also great over fish and vegetables. It is the base sauce to my macaroni and cheese. Or you can also lick it off the spoon all day long it's delicious.