Riverford Beetroot Gratin Recipe – Creamy Baked Beetroot Dish
280kcal
Ingredients
- 1 kg fresh beetroot peeled and thinly sliced
- 2 garlic cloves finely chopped
- 200 ml double cream or cooking cream
- 50 g grated Parmesan or mature cheese
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons breadcrumbs optional
- Fresh parsley for garnish
Equipment
- Baking dish
- Sharp knife or mandoline slicer
- Chopping board
- Saucepan
- Measuring cups and spoons
Method
- Preheat the oven to 180°C (350°F). Grease a baking dish with olive oil.
- Wash, peel, and thinly slice the beetroot into even pieces for consistent cooking.
- In a bowl, combine cream, garlic, thyme, salt, and black pepper to create the creamy sauce.
- Arrange the beetroot slices in layers inside the baking dish.
- Pour the cream mixture over the beetroot, ensuring it covers evenly.
- Sprinkle grated cheese and breadcrumbs on top for a golden crust.
- Bake for 45–60 minutes until the beetroot becomes tender and the top turns golden.
- Allow the gratin to rest for a few minutes before serving.
Nutrition
Serving220gCalories280kcalCarbohydrates24gProtein8gFat19gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol45mgSodium280mgPotassium520mgFiber5gSugar9gVitamin A650IUVitamin C12mgCalcium180mgIron1mg
Notes
- Use fresh seasonal beetroot for the best flavour and texture.
- Slice beetroot evenly to ensure it cooks at the same rate.
- Add potatoes between beetroot layers for a beetroot dauphinoise variation.
- For a vegetarian version, use vegetarian-friendly cheese.
- For a vegan option, replace cream with coconut cream and cheese with nutritional yeast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
