Beetroot & Goat's Cheese Gratin

Recipe for: BEETROOT & GOAT’S CHEESE GRATIN

Ingredients:

·         500g beetroots, scrubbed, topped & tailed

·         100-150g goat’s cheese (or other soft cheese)

·         1 tblsp horseradish sauce

·         150ml cream, crème fraiche or yoghurt

·         3 tblsp fresh breadcrumbs (optional)

·         3 tblsp freshly-grated parmesan

Method:

1.       Preheat oven to 200C (fan 185C)

2.       Boil the beetroots for 10-15 minutes until tender, but still retaining some bite

3.       Drain and plunge into cold water for a few minutes

4.       When cool enough to handle, slip off any remaining beetroot skin and cut into thick slices

5.       Grease a shallow baking dish with a little butter

6.       Slice the goat’s cheese into small slices

7.       Arrange the beetroot & cheese slices in alternating layers in the greased dish

8.       In another small bowl, mix the horseradish with the cream.  Add salt & pepper

9.       Pour over the beetroot & cheese

10.    Put a layer of breadcrumbs (if using) & grated parmesan over the top of the dish

11.    Bake in the oven for about 10-12 minutes until the cheese is melted and the sauce is bubbling

What else you need to know:

1.       Serve with a green salad and some thick wholemeal bread to mop up the juices

2.       Ideal on its own as a snack meal, or makes an impressive side dish with red meats