From Martha Stewart’s Living Magazine, October 2014.

First of all, I needed to know what a “tian” was. Definition: a dish of finely chopped vegetables cooked in olive oil and then baked au gratin or a large oval earthenware cooking pot traditionally used in Provence.

While flipping through ta copy of Living Magazine, I saw a gorgeous photo of this recipe and decided I had to try it.  I love beets and thought it looked like an impressive dish to take to a party or serve guests. I think it would look lovely on a Thanksgiving table or Christmas buffet.