Beautiful colours aside, roast beetroot gratin is a wonderfully flavourful dish to serve as a side or vegetarian main. In case you’ve never come across this word before, ‘gratin’ simply refers to a technique in which something is crusted brown with breadcrumbs or cheese. Enjoy this earthy vegetable in its soft, cooked, creamy glory.
Roast beetroot gratin
- 4 beetroot, scrubbed and halved
- 60ml (¼ cup) olive/avocado oil
- sea salt and freshly ground black pepper, to taste
- 100g goat’s cheese or feta, crumbled
- fresh sage or basil leaves, fried, to serve
Preheat the oven to 180°C. Line a baking tray with baking paper.
Place the beetroot on the baking tray and drizzle with the oil. Bake until soft, about 40 minutes.
Preheat the oven grill. Season the beetroot and top the cut sides with the feta or goat’s cheese. Grill until the cheese just begins to brown on the edges.
Remove from the oven, top with the sage or basil and serve immediately.