Sunday 13 February 2011
Beetroot Gratin
A most unprepossessing-sounding recipe, this, but extremely delicious. It comes from the Riverford Cookbook. For two, you need 3 medium uncooked beetroot, scrubbed and peeled (wear rubber gloves). Slice thinly with a sharp knife or mandolin, and layer in a small gratin dish. Bring to the boil 100ml of double cream, with a clove of crushed garlic, and some fresh, chopped rosemary. Season with salt and pepper, and add a teaspoon of grated horseradish if you have any. Pour over the beetroot - it won't seem like enough cream, but trust the recipe! Cover tightly with foil and bake at 160C for an hour - I slipped it in next to a lovely joint of Aberdeen Angus topside and shallots, and some potatoes and parsnips, for a meal-in-an-oven. photo courtesy of Waitrose.com
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