Tuesday, April 17, 2012

BEETROOT GRATIN

For the holiest shade of crimson.

BEETROOT AND ONION GRATIN


serves 2

ingredients

250ml double cream
1 garlic clove, crushed
bunch of dill
salt and pepper
knob of butter
2-3 large raw beetroot, finely sliced
1 large red onion, finely sliced
100g Parmesan, grated


Preheat the oven to 200C.

Mix the cream with the garlic and dill, and season. Butter a small oval dish and lay the beetroot in the bottom. Alternate with onion and beetroot, pouring cream over each layer, until you reach the top of the dish. Scatter with Parmesan and season again.

Place in the oven for 1 hour.

Remove, cool slightly and serve with cold meats and salad or on its own.

3 comments:

  1. perfection!... I have just planted out some beets, so give me a month or three...

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    Replies
    1. How exciting! I long for a garden - my windowsill just doesn't cut it. Look forward to your recipes using those.

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  2. mmmm, yum always looking for new recipes for my favourite purple root - this sounds delicious Rosie x

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