This dish is particularly good with boiled gammon.
Baby beets are usually sold ready-cooked. If raw, trim off the leaves, leaving about
Sweat the spring onions in the butter until soft. Stir in the flour and cook, stirring, over a low heat for 2 minutes. Turn up the heat and whisk in the milk, followed by the chicken stock. Season with salt and pepper and add nutmeg to taste. Simmer for 30 minutes, stirring from time to time with a wooden spoon and making sure you push the spoon right into the base edge where there is a tendency for the sauce to catch and burn. You should end up with about
Preheat the oven to 180°C/350°F/ gas 4. Whisk the lemon juice and grated Parmesan into the sauce. Add the beets and stir to coat, then transfer to a gratin dish. Heat through in the oven until very hot. Garnish with chopped chives before serving.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.