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Beetroot and goat's cheese gratin
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Robust flavours. Main meal or side dish.
This gratin makes a great accompaniment to roast beef and steak dishes, for the non-vegetarians
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.
Typical values per serving:
This recipe was first published in November 2009.