We're celebrating the gorgeous red velvet beetroot in this recipe, combining it with horseradish and creamy flavours of potato and celeriac. Beetroot is stunning and delicious but also incredibly generous in the nutrient superpowers it provides. It's been shown to help to reduce blood pressure, keep our cells healthy and improve exercise performance.

Pre-heat the oven to 160oC (Fan)
Combine the cream, milk, stock, horseradish, thyme, garlic and seasoning in a jug.
Using a large oven proof dish layer your vegetables. Start with potatoes following with the beetroot
Pour half of your milk mixture over the first two vegetables then top this with celeriac layers
Divide the remaining milk mixture over the top then scatter over cheese
Bake for approx 1 1/2 hours until the vegetables are soft and the top is golden
Serve with a big green salad or alongside sausages/vegetarian sausages or cauliflower steaks and peas
Ingredients
Directions
Pre-heat the oven to 160oC (Fan)
Combine the cream, milk, stock, horseradish, thyme, garlic and seasoning in a jug.
Using a large oven proof dish layer your vegetables. Start with potatoes following with the beetroot
Pour half of your milk mixture over the first two vegetables then top this with celeriac layers
Divide the remaining milk mixture over the top then scatter over cheese
Bake for approx 1 1/2 hours until the vegetables are soft and the top is golden
Serve with a big green salad or alongside sausages/vegetarian sausages or cauliflower steaks and peas