Sweet Potato & Beetroot Gratin


Preparation info

  • Difficulty


  • Serves:


Appears in

Easy Vegan

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.

PREPARATION: 20 minutes, plus 20 minutes marinating
COOKING: about 50 minutes


  • 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
  • finely grated zest of 1 lemon
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried rosemary
  • ½ teaspoon chilli flakes
  • sea salt flakes
  • freshly ground black pepper
  • 250 g (9 oz) ready-cooked beetroot (beets)
  • 2 tablespoons nutritional yeast
  • 1 handful grated non-dairy cheese


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

In a mixing bowl, combine the sweet potatoes, milk, lemon zest, garlic, rosemary, chilli flakes and salt and pepper. Toss to coat and set aside for 20 minutes.

Arrange a closely packed single layer of the sweet potato slices in the bottom of the prepared ovenproof dish, shaking off and reserving any excess milk. Add a layer of beetroot slices, then scatter over some of the nutritional yeast. Repeat the layering, finishing with sweet potato. Drizzle over just enough of the milk left in the bottom of the mixing bowl – a scant few tablespoons – to moisten. Cover tightly with foil and bake for 50 minutes, or until the sweet potato is tender when a skewer is inserted into the centre.

Remove from the oven, sprinkle over enough grated cheese to cover the top, and put under a hot grill (broiler) until the cheese is bubbling and golden. Leave in dish for 5 minutes before serving.