Recipe: Beetroot Gratin

This is a very indulgent veg dish but is amazing.  The colour can only be described as vibrant.  Good with roast meats or on its own with some crusty bread to mop up the pink goo.  Serves 4 as a side dish or 2 as a main course.  I can’t remember where this recipe came from so apologies to whoever’s it is!!


500g raw beetroot, sliced quite thinly
150ml double cream
2 cloves garlic thinly sliced
2 sprigs fresh thyme or rosemary
Freshly ground black pepper
Pinch of salt


  1. Put the cream, garlic and thyme or rosemary into a small pan and heat gently.   Once heated leave to infuse for 10 minutes.
  2. Place the slice beetroot into a gratin dish in layers, lightly seasoning as you go.
  3. Pour over the cream mixture.
  4. Cover with foil and place in a preheated oven at 160C for 35-40 minutes.
  5. Remove the foil and cook for a further 10 minutes or until the beetroot is tender.

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