This beetroot gratin is good enough to eat on its own, or you could serve it with simply cooked fish or meat.
800 g (1 3/4 lb) beetroot
25 g (1 oz) freshly grated Parmesan
150 ml (5 fl oz) double cream (approx.)
butter and fresh breadcrumbs
1. Bake or microwave the beetroot until tender, and peel (or use 700 g (1 1/2 1b) ready cooked, unvinegared beetroot). Slice thinly.
2. In a gratin dish (at least 900 ml (1 1/2 pint capacity), layer the slices, seasoning well and sprinkling cheese between each layer.
3. Pack the beetroot in tightly, press down well, and scatter over the last of the cheese.
4. Pour in the cream, which should come level with the top of the beetroot.
5. Top with breadcrumbs and dot with butter.
6. Bake at Gas 5 (190C) 375F for 15 - 20 minutes until golden brown and bubbling.
