• 1 lb medium beets
• 3 sprigs fresh thyme branches + 3/4 tsp fresh thyme leaves
• 2 garlic cloves - peeled
• 1/4 tsp black peppercorns
• Kosher salt and pepper
• 11 Tbsp unsalted butter
• 5.3 oz all purpose flour (1 1/3 cup)
• 2 cups milk
• 9 oz sharp Cheddar - grated
• 2-3 Tbsp English mustard powder to taste
• 1 tsp Worcestershire sauce
• 1/2 tsp Tabasco sauce
• 1/4 cup rolled oats
• .7 oz toasted hazelnuts (3 Tbsp)
• 1 1/2 tsp grated Parmesan
• 1/4 tsp freshly grated nutmeg

1. Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer; cook until beets are tender, 15-30 min depending on size. Remove with a slotted spoon. Add greens and cook for 2 min., remove with tongs and transfer to a bowl of ice water. Drain well.
2. Once the beets are cool enough to handle peel them and slice crosswise in 1/4“ thick slices. Roughly chop greens leaves and stalks.
3. In a small saucepan over low heat melt 5 Tbsp butter. Stir in 2/3 cup flour. Cook, stirring constantly, for 2 min; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 oz cheddar until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
4. Make the crumble topping: In a small bowl, stir together remaining flour, oats and hazelnuts. Use your fingers to work in 6 Tbsp butter, the remaining 1 oz cheddar and the Parmesan. Season with a pinch of salt, pepper and the nutmeg.
5. Heat oven to 350 deg. Butter a 2 qut gratin or baking dish. Spread a layer of sauce on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, sprinkle with thyme leaves. Spread another layer of sauce on top and repeat process to fill dish, you will end up with 3-4 layers. Cover entire surface with crumble topping. Transfer to oven and bake until bubbling and golden brown in spots, 45-60 min.

Serves: 6-8      Total Cook Time: 1hr 45min
Source: NYT recipe app