There is more to beetroots than being pickled in a jar. Slowly roast thin layers of the crimson root with garlic and cream and you have a delicious beetroot dauphinoise – the perfect accompaniment to an autumnal roast.
British beetroots are in season from late summer to early autumn and are one of the easiest crops to grow in your garden. Not only do they love cooler UK climate, they rarely need pesticides. You can even buy seeds for tubular beetroot designed growing in hanging baskets.
If you would like learning all about seasonal food and how to cook with it, join us on a course with ex-River Cottage Head Chef Tim Maddams
This dish is perfect for making ahead of time. Bake then allow to cool and refrigerate until needed. Cut into slices then reheat at 140°c/275°f/gas mark 1 for 40-45 minutes until the dauphinoise is piping hot through.
Beetroot, Potato & Leek Dauphinoise – Serves 4-6
- 150ml milk
- 150ml double cream
- 150ml vegetable stock
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 2 sprigs of thyme
- 2 tbsp horseradish sauce
- 400g potato, thinly sliced. Leave the skin on
- 400g raw beetroot, peeled and thinly sliced
- 2 leeks, thinly sliced
- 50g parmesan, grated
Pour the milk, cream and stock in a saucepan. Add the garlic, bay leaves, and thyme then bring to the boil. Once it has started to boil remove from the heat and stir in the horseradish sauce. Cover and leave while you prep the vegetables.
Preheat your oven to 180°c/350°f/gas mark 4. Layer the potato, beetroot and leeks in an ovenproof dish. Remove the thyme and bay leaf from the sauce then pour this over the vegetables. Sprinkle with grated parmesan.
Loosely cover with foil and bake for 30 minutes. Remove the foil then bake for a further 35-45 until the vegetable are cooked. Allow to cool for 15 minutes before serving.