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    Beetroot and goat's cheese gratin

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    Beetroot and goat's cheese gratin

    Robust flavours. Main meal or side dish.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes

    Serves: 4

    Ingredients

    • 500g bunch beetroot, scrubbed, topped and tailed
    • 100g Somerset Capricorn Goat's Cheese, sliced
    • 1 tbsp essential Waitrose Hot Horseradish Sauce
    • ½ x 300ml tub essential Waitrose Whipping Cream
    • 3 tbsp breadcrumbs
    • 15 g butter

    Method

    1. Preheat the oven to 200°C, gas mark 6. Cook the beetroot in boiling water for 15 minutes then drain, run under cold water to cool and cut into 1cm thick slices.
    2. Grease a 1 litre shallow gratin dish and layer the sliced beetroot and goat’s cheese, seasoning each layer.
    3. Whisk the cream with the horseradish, pour over the gratin and scatter the breadcrumbs on top. Dot with butter and bake for 15–20 minutes until golden and bubbling. Serve with watercress salad and walnut bread. bake for 15–20 minutes until golden and bubbling. Serve with watercress salad and walnut bread.

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    Cook's tips

    This gratin makes a great accompaniment to roast beef and steak dishes, for the non-vegetarians

    Drinks recommendation

    This blend has crispness to balance the acidity of the goat’s cheese, and ripe fruit to match the sweet beetroot: Plantagenet Samson’s Range
    Semillon/Sauvignon Blanc, W Australia.

    Comments

    Average user rating

    4 stars