Name: Beetroot, Celeriac and Potato Gratin
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 700 g Potatoes (Maris Piper or Kind Edward work especially well), peeled and thinly sliced; 4 medium beetroot, peeled and thinly sliced (chop some of the stem to add too); 1 small celeriac, peeled and thinly sliced; 100 ml double cream or oatly cream; 200 ml milk (dairy or oat); 200 ml vegetable stock; 5 garlic cloves, crushed; 1 tbsp horseradish; 1 handful of fresh thyme leaves or 1 tbsp of dried thyme; 50 g strong Cheddar cheese, grated; salt and plenty of black pepper

AuthorRebecca HiscuttCategoryDinner, Family food, Food art, Fuelling Fitness, Happy & calm, Happy eating, Health boostDifficultyIntermediate

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.

Yields6 Servings

Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

700 g Potatoes (Maris Piper or Kind Edward work especially well), peeled and thinly sliced

4 medium beetroot, peeled and thinly sliced (chop some of the stem to add too)

1 small celeriac, peeled and thinly sliced

100 ml double cream or oatly cream

200 ml milk (dairy or oat)

200 ml vegetable stock

5 garlic cloves, crushed

1 tbsp horseradish

1 handful of fresh thyme leaves or 1 tbsp of dried thyme

50 g strong Cheddar cheese, grated

salt and plenty of black pepper

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