Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
I love beetroot's eye-catching, wacky colour; it's one of my favourite vegetables. I like beetroot fried, puréed or baked and I sometimes make jellies from the fresh juice. This gratin uses it to make a soothing, creamy dish. Just watch how you slice the beetroot: it needs to be quite thin – a mandolin works best – or the gratin will be in the oven for a really long time.
Typical values per serving:
This recipe was first published in April 2007.