ROASTED BEETS AND FETA GRATIN WITH FRESH MINT

October has arrived -- which not only means getting into the spirit of Halloween -- but celebrating National Breast Cancer Awareness month. To celebrate along with the pink festivities, here is a bright pink recipe that dresses up beets in a delicious way: a wonderful side dish to add to your main course dishes.

Ingredients:
(serves 4)

3 2 1/2- to 3-inch-diameter red beets, trimmed, scrubbed
3/4 cup heavy whipping cream
2 fresh mint sprigs plus 1 1/2 tablespoons chopped fresh mint (for garnish)
1 garlic clove, peeled, smashed
Butter (for dish)
1/2 cup crumbled feta cheese

Directions:
Preheat oven to 400°F. Place beets in small baking dish. Add enough water to reach depth of 1/4 inch. Sprinkle lightly with salt and pepper. Cover tightly with foil. Bake until beets are tender, about 50 minutes. Uncover carefully (steam will be released) and cool. Peel beets; cut into 1/4-inch-thick slices. Cover and chill.

Preheat oven to 425°F. Bring cream, mint sprigs, and garlic to boil in heavy small saucepan. Remove from heat, cover, and let steep 15 minutes.

Meanwhile, lightly butter a 1 and 1/2-quart gratin dish or other shallow baking dish. Arrange sliced beets in even layers in the dish, sprinkling each layer lightly with salt.

Strain cream mixture over beets in the dish. Sprinkle with feta. Bake until cream is bubbling at the edges and feta is browned in spots, about 20 minutes. Sprinkle with pepper and chopped mint. Let stand 5 minutes before serving.

Enjoy and let’s remember to continue fighting against breast cancer!