I love beetroot, so whenever I can have it I will. This dish is a firm favourite of mine, I’m surprised I’ve not put this up sooner. I learnt this dish from my week at Orchards Cookery school in Worcestershire. It’s simple to make and takes about 1hr 10mins so ideal for a weekend dish or prepare this the night before.
450g fresh beetroots (medium in size)
425ml double cream or creme fraiche
3tbsp of Wholegrain mustard
3-4 garlic cloves
85g Grated cheddar cheese
Boil water in a large pan and add your beetroot to the water, boil for 20 mins. Then remove and place into a bowl to cool for handling.
Pour your double cream into a jug, add your mustard and crush your garlic into the mix, whisk this together until you consider this mixed.
Grate your cheese onto a large plate, this is simply to make the layering process quick and simple
The Beetroot skin should come away easily, you will not even need a peeler. When you peel the beetroots with your hands you will undoubtedly stain your hands, so you might wish to wear gloves, or make sure you have some good hand wash in your kitchen.
Once peeled you need to chop the beetroot into slices approx 1/2cm thick. The main point here would be not to make slices too thin.
Now cover the base of your oven proof dish with beetroot slices, then pour over some of your cream mix, this should cover your beetroot, then sprinkle with cheese. Continue this layering process and then season with salt and pepper.
At this point if you are making it for another night, cover the dish and leave this is the fridge.
When you are ready, add the beetroot bake to your preheated oven (180C) and allow this to cook for 50mins. The cheese should be bubbling away and look rich in pink!
This is a great side to your Sunday roast, the colour in the beetroot makes for a bright side. The cream doesn’t make this dish the healthiest of dishes but it’s certainly a treat worth trying, for those of you that have children and want them to try new things this might do the trick!?