1 Large Red Onion, halved and sliced 1/4-inch thick
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1/2 tsp. Granulated Sugar
1/2 C. Vegetable Broth or Stock
1 Tbsp. Plus 1 tsp. Chopped Fresh Sage Leaves, plus additional leaves for garnish
1 C. Crumbled Blue Cheese
4 Medium Beets, peeled and cut into 1/4-inch-thick slices
1/2 Small Rutabaga, peeled and quartered, cut into 1/8-inch-thick slices
1 Small Sweet Potato, peeled and cut into 1/4-inch-thick slices
1/4 C. Chopped Walnuts
Preheat oven to 400°F. Spray 2-quart, oven-safe skillet or round baking dish with nonstick cooking spray.
In large skillet, heat 1-1/2 tablespoons oil over medium heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper and sugar; cook 15 minutes or until onion is soft, stirring frequently. (Reduce heat to low if onion begins to brown.) Stir in broth and cook 5 minutes longer; stir in 1 tablespoon sage.
Evenly spread onion mixture in bottom of prepared skillet; sprinkle with 1/2 cup cheese. Over onion mixture, arrange beets in circular pattern, slightly overlapping, around inside edge of skillet; arrange rutabaga, slightly overlapping, inside circle of beets, then arrange sweet potato, slightly overlapping, down center of rutabaga. Evenly sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; evenly drizzle with remaining 1-1/2 tablespoons oil.
Tightly cover skillet with aluminum foil. Bake gratin 1 hour 15 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese, walnuts and remaining 1 teaspoon sage. Bake 15 minutes longer or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving; garnish with sage leaves, if desired.
Beet, Rutabaga & Sweet Potato Gratin is a colorful and tasty dish that packs a punch of flavor and adds variety to your veggies! Love sweet potatoes? Check out this Blueberry and Pecan Stuffed Sweet Potato recipe.
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