Separate beets from greens, leaving about 1 inch of stems on the top of the beets. Steam in their skins for 35-40 minutes and save the cooking water. Cool beets and peel off their skins.
Meanwhile, trim stalks from greens unless they are very tender. Stack greens and roll like a fat cigar. Cut crosswise into 1/2 wide ribbons. Wash thoroughly and drain. Add to the same pot that steamed the beets, with more water if needed, and steam over moderate heat just until wilted, about 7 minutes.
While greens steam, heat butter in a medium-size saucepan until it foams. Add the flour and stir over moderate heat until well blended, about 2 minutes. Add milk, stirring occasionally, until the sauce comes to a boil. Reduce to a simmer, add garlic, salt and pepper, and stir as it thickens to the consistency of a light cream sauce. Turn off heat.
Preheat oven to 400 degrees. Cut beets into 1/2 inch cubes and add to saucepan with cream sauce. Squeeze out any excess moisture from beet greens and add to the cream sauce, combining well. Season with salt and pepper. Pour into a 2-quart gratin dish that has been sprayed with butter-flavored cooking spray. Sprinkle with bread crumbs and bake 25 minutes or until top browns nicely and cream sauce bubbles up.
Yield: 8 servings
Nutritional information: 83.9 calories and 3.2 grams of fat
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