I got this recipe from the October issue of the Waitrose magazine. We cooked it last week and it was lush! Even Simon, my husband, ate it without too much moaning (he hates beetroot!). We had it as a main course but it would also make a lovely addition to a roast dinner or similar.
It was so good that we cooked it again this week with yellow beetroots (just as well as I forgot to take a photo of it last week!).
- 500g bunch beetroot
- 500g floury potatoes, such as maris piper
- 250 ml double cream
- 250 ml whole milk
- 2 garlic cloves, crushed
- 6 thyme sprigs, leaves picked
- 3 tbsp freshly grated horseradish (or a good quality horse radish sauce)
- 1½ tsp salt
- Preheat the oven to 200°C, gas mark 6. Peel the beetroot and potatoes and slice them both separately, as thinly as possible (use a mandoline or the fine blade of a food processor, if you can).
- Put the cream, milk, garlic and thyme in a saucepan and bring to a simmer. Remove from the heat and stir in the horseradish, salt and a few grinds of black pepper.
- Put a thin layer of the cream mixture in the bottom of a gratin dish (about 1.5 litre in volume) and layer the potato, beetroot and cream on top, finishing with an overlapping layer of beetroot. Press the vegetables down into the liquid with your fingers or the back of a spoon.
- Cover tightly with foil and bake for 45 minutes, then remove the foil and push the top layer of beetroot under the liquid again, using a spatula. Cook, uncovered, for 30 minutes more, or until the top is browning at the edges and the vegetables are tender. Cool for 10 minutes before serving.