JOANNA'S FOOD: family cooking, from scratch, every day

Tuesday, February 03, 2009

Beetroot gratin

This idea for cooking beetroot came with the Riverford veg box last week. Delicious.

Preheat the oven to 160C

Slice raw beetroot into a bowl. Add a little chopped garlic and rosemary (or thyme, or summer savoury when the moment comes). Salt if you like. Pour on a little cream - not too much, or it will bubble up and boil over, making a lurid mess in your oven (or on the potatoes baking beneath, in my case). Mix well so that all the beetroot is coated.

Arrange in a gratin dish, cover with foil and bake for 45-60 minutes. You can uncover it for the last 10 minutes if you remember.

1 comment:

Farmgirl Susan said...

I'll definitely have to try this - thanks! : )