Instructions: The author writes: "A color version of the familiar scalloped potatoes...a hearty dish served alongside broiled fish and brown rice."

Scrub beets; trim stem end to 1/2". Leave root end intact. In a large saucepan, boil beets for 25 minutes, until just tender enough to stick a knife through the center. Drain; peel and slice in 1/4" discs.

Preheat oven to 400 F.

In a saucepan, combine beet slices, chicken stock, cream, scallions, garlic and tarragon. Bring to a boil. Stir and remove from heat.

Butter a 1 1/2 qt. gratin dish and spread the beet mixture out. Sprinkle with grated cheese. Bake 30 minutes.

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