This golden beet and fennel gratin with hazelnut breadcrumbs is the perfect combination of flavors and textures! Thinly sliced golden beets and fennel are tossed with herbs, cream, and parmesan and baked until super tender. A crust of golden, toasted breadcrumbs and finely chopped hazelnuts adds a satisfying crunch to every bite. Enjoy this easy-to-make vegetarian side dish for a weeknight meal or a holiday spread!
The classic potato gratin gets flipped on its head with this uber seasonal golden beet and fennel version! I really love the subtly sweet earthiness of beets paired with the anise flavor of fennel this time of the year. It’s cozy and special and great way to expand your veggie palate. Toss in some herbs, cream, cheese, and a nutty topping and you’re GOLDEN (pun intended)! This fall and winter side dish is easy enough for a weeknight meal but is also perfect for a holiday spread. I hope you give this delicious golden beet recipe a try!
Notes on Ingredients and Substitutions
I love the mellower flavor and color of golden beets here but you can use any beet variety you like. Note that if you use red beets, your gratin will be very pink! This gratin can easily be made completely vegan by swapping in vegan cream (look for Califia’s or Trader Joe’s vegan cream in the refrigerated section), vegan parmesan (I like Violife or Follow Your Heart), and vegan butter. Want to make it gluten free? Swap in gluten free breadcrumbs for the panko OR use all ground hazelnuts instead. If you’re allergic to alliums, feel free to omit the garlic entirely!
Why Golden Beets?
You might asking why I chose golden beets here instead of a standard red beet or even a candy-striped Chioggia? In my opinion, golden beets have a mellower earthy flavor than red beets which I really dig. They also won’t make your kitchen and cutting board look like a scene from a horror movie! During fall and winter they’re commonly available in stores and farmers markets. And, from an aesthetic perspective, they give the gratin a lovely golden hue rather than a jarring bright pink one!
Golden Beet and Fennel Gratin in 6 Easy Steps
TIP FOR ENSURING MAXIMUM FLAVOR COVERAGE: when you’re tossing the sliced fennel and beets with ther garlic, herbs, and parmesan, use your hands and make sure to separate the slices of beets (they tend to stick together) so that you can evenly coat each slice!
More Ways to Enjoy Beets and Fennel this Autumn
If you’re looking for more fennel recipes and golden beet recipes, I’ve got you covered! Most recently I used thin slices of crisp fennel in these shredded BBQ tofu bowls with apple fennel slaw. They’re ready in just 30 minutes and packed with plant-based protein! If you love the pairing of fennel and beets together, try them in this pickled beet salad with fennel, nasturtium leaf, and dollops of tofu ricotta. Trying to incorporate more beets into your meals? Try this warm kale and lentil salad or these easy sheet pan veggies with lemon and oregano.
Golden Beet and Fennel Gratin with Hazelnut Breadcrumbs
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This golden beet and fennel gratin with hazelnut breadcrumbs is the perfect combination of flavors and textures! Thinly sliced golden beets and fennel are tossed with herbs, cream, and parmesan and baked until super tender. A crust of golden, toasted breadcrumbs and finely chopped hazelnuts adds a satisfying crunch to every bite. Enjoy this easy-to-make vegetarian side dish for a weeknight meal or a holiday spread.
Ingredients
- 1 bunch golden beets, about 3–4 medium beets, peeled
- 1 large or 2 medium fennel bulbs, with fronds attached
- 1 1/2 cups heavy cream
- 2 cloves garlic, minced
- 2 teaspoons minced fresh thyme leaves
- 1 tablespoon minced fresh rosemary leaves
- 3/4 cup grated parmesan cheese
- Sea salt, to taste
- 1/2 cup panko breadcrumbs
- 1/3 cup whole roasted hazelnuts
- 1 medium lemon, zested
- 2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 400 degrees. Grease a 2 quart baking dish with cooking spray or butter.
Use a mandoline to thinly slice the peeled beets then add them to a large bowl. Cut the fennel bulb in half lengthwise then remove and discard the core. Thinly slice the fennel crosswise (I prefer to do this with a knife because it’s a little wonky to do with the mandoline). Add the sliced fennel to the bowl with the sliced beets. Add the minced garlic, thyme, rosemary, ½ cup of the parmesan, and salt to taste. Toss well, separating the slices with your fingers to evenly coat in the herbs, garlic, and parm. Add 1/2 cup of the cream and toss once more to coat.
Pour the remaining cup of cream on the bottom of the baking dish. Layer the sliced beets and fennel into the dish. Pour any remaining cream from the bowl over the top of the veggies. Cover the baking dish with foil and bake for 30 minutes.
While the veggies bake, pulse the hazelnuts in a food processor until they are very finely chopped. Add the hazelnuts to a small bowl and toss with the remaining 1/4 cup of parmesan, the panko, melted butter, lemon zest, and a pinch of salt.
After the veggies have baked for 30 minutes, remove the dish from the oven and discard the foil. Sprinkle the breadcrumb mixture evenly over the top. Return the gratin to the oven, uncovered, and bake for 15-20 minutes until the veggies are tender, the cream is bubbling, and the topping is golden brown.
Allow the gratin to cool for 5 minutes before serving. Garnish with chopped fennel fronds.
Notes
- Measure the rosemary and thyme for the recipe AFTER they have been finely chopped.
- Leftovers can be kept in the fridge and enjoyed within 4-5 days. Reheat leftovers in a small oven-safe dish in either the oven, microwave, or air fryer.
- I like buying roasted unsalted hazelnuts since they have most of the outer skin of the hazelnuts removed. Feel free to use raw hazelnuts if that’s all you can find!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: side
Saving this recipe for Thanksgiving, it looks absolutely amazing!
So happy to hear that! Hope you enjoy it!
I love beets and this was absolutely delicious! Adding this to my list of sides for Thanksgiving!
So happy you enjoyed it! Beets can definitely be a little controversial so I’m so happy you love them 🙂
A perfect fall side dish! Thank you so much!
So happy you think so! And thank you for leaving a review!