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

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