Roast beetroot gratin

November 18, 2011 (Last Updated: January 11, 2019)
Roast beetroot gratin recipe

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

Serves: 2 - 4
Cooking Time: 50 mins

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.

 

 

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