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.