- Preheat the oven to 180°C.
- Remove the green parts from the beets and set aside. Place the beets on a baking sheet and roast the beets for about one hour or until tender. Let cool.
- With your hands or a paper tower, scrub the skins off the beets. Cut into chunks.
- Dressing: Mix all the ingredients in a glass jar or bowl.
- In a bowl, mix beets and dressing and let sit for a while to absorb the flavours.
- Le Gruyère AOP Sauce: Place the shallots and wine in a small saucepan. Bring to a boil and let simmer until the liquid is reduced to half.
- In another saucepan, melt the butter. Whisk in the flour and continue cooking for about 10 minutes, continuously whisking, until golden.
- Stir the flour mixture into the wine reduction and quickly stir. Add the cream. Bring to a boil and stir in the cheese, little by little. Don’t overcook or the sauce will split!
- Season to taste with salt and pepper.
- Spread the cheese sauce onto a large plate. Top with the roasted beets and garnish with the beetroot greens.
