Beeet and Goat Cheese Gratin

Beet & Goat Cheese Gratin

(junquegirl, from Mark Bittman)

1 Tbs. butter or olive oil

5 cups of sliced, roasted beets (roast in a tinfoil packet in the oven, can be done ahead of time)

salt & pepper

1 cup crumbled goat cheese

1/4 cup bread crumbs

1/4 cup fresh thyme leaves (or significantly less dried)

Preheat broiler and put rack about four inches from heat source. Use butter or oil to grease a shallow medium baking pan or gratin dish.

Lay beets in the baking dish , sprinkle with salt & pepper and most of the thyme, cover with cheese and sprinkle on the bread crumbs. Broil for 3 to 5 minutes, until cheese is melted and bread crumbs are crisp. Add more pepper to taste and garnish with remaining thyme.

[note: I usually use about half the amount of cheese called for because my huband has some lactose intolerance, and it's still quite good! For company, I'd use the whole amount and I might even make it the filling for a savory tart or galette - that would look spectacular, especially if I used red and golden beets and alternated them in the dish.]