At the farmer’s market last week, I went a little crazy with the beets. My intention was to juice them, but when the weather turned cold and damp, roasting the roots sounded like a deeply comforting idea.

Typically, I would cube them, toss with salt, oil, and dried herbs, and then roast for 45-minutes to an hour. However, I have prepared beets this way no less than a hundred times, and so was looking for a new way to enjoy them.

Au gratin potatoes were a childhood favorite, and inspired me to use my surplus of beets in a similar way. Instead of topping the with cheese and breadcrumbs, I finished each serving with a dollop of Greek yogurt, and sprinkling of crushed pistachios. The result was a sweet, earthy, and tangy dish that delightfully warmed a rainy spring night.

Time: 1 hour

Makes: 6 servings

Ingredients:

10 medium beets (mix of golden and red), peeled and thinly sliced

4 shallots, finely chopped

5 garlic cloves, minced

2 tablespoons coconut oil

Cracked black pepper

Sea salt

1/2 cup water

1/4 cup fresh parsley, finely chopped

1/2 cup plain greek yogurt

1/4 cup pistachios, crushed

Preparation:

1. Preheat oven to 400 degrees, and evenly position a baking rack.

2. In a medium sauté pan, heat coconut oil over medium heat. Add shallots, and sauté until soft––about four minutes. Add garlic, and heat until just fragrant, about thirty seconds. Season generously with salt and pepper, and set aside.

3. In a large pie dish, layer beet slices and shallot mixture in a swirling pattern.

4. Pour water over the top, and sprinkle beets with more sea salt.

5. Cover with another pie dish, and bake for 45 minutes.

6. Remove top dish, and bake for 15 minutes more––until just barely brown on the top.

7. Serve with a dollop of yogurt, and generous sprinkle of parsley and pistachios.