Page title and description
- 1kg beetroot, peeled
- 3 garlic cloves, finely chopped
- 100ml double cream
- 2 sprigs of summer savory, or use rosemary or thyme, chopped
- salt and pepper
Prep time: 15 min
Cooking time: 1h
Step 1Preheat oven to 160°C/Gas 3.
Step 2Thinly slice the beetroot either by hand, with the slicing attachment of a food processor or with a mandolin; it should be about 2-3mm thick.
Step 3Mix the garlic with the cream in a small pan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes. Mix well and season with salt and pepper.
Step 4Put the sliced beetroot in a bowl and add some seasoning. Add the cream mixture and the chopped savory and mix thoroughly so the beetroot is coated with cream.
Step 5Arrange in a 30cm gratin dish, cover with foil and bake in the oven for 40 minutes.
Step 6Remove the foil and bake for a further 10 minutes or until the beetroot is tender.