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
Ingredients
- 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
Instructions
1
Preheat the oven to 180°C. Line a baking tray with baking paper.
2
Place the beetroot on the baking tray and drizzle with the oil. Bake until soft, about 40 minutes.
3
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.
4
Remove from the oven, top with the sage or basil and serve immediately.
