Sweet Potato & Beetroot Gratin

Name: Sweet Potato & Beetroot Gratin
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: Serves: 4–6
Ingredients: vegetable oil, for oiling; 2 sweet potatoes, about 450 g (1 lb), peeled and sliced into 3 mm (⅛ inch) rounds; 200 ml (7 fl oz) unsweetened almond milk; sea salt flakes; freshly ground black pepper; 250 g (9 oz) ready-cooked beetroot (beets); 2 tablespoons nutritional yeast; finely grated zest of 1 lemon; 2 garlic cloves, finely chopped; 1 teaspoon dried rosemary; ½ teaspoon chilli flakes; 1 handful grated non-dairy cheese

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

There’s something cheering about cutting into this gratin to reveal its vibrant orange and red interior. A bowl of steamed greens on the side would make this a healthful, not to mention colourful, main meal.

Ingredients

vegetable oil, for oiling
2 sweet potatoes, about 450 g (1 lb), peeled

Main course
Side dish
Gluten-free
Vegan

Method

Heat the oven to 180°C (350°F/Gas 4). Lightly oil a 20 cm (8 inch) square ovenproof dish.