Gratin of Beetroot

I love beetroot, its wonderful medieval colour cheering us in the grey months, its texture and sweetness, and the way it lends itself so well to pickles and chutneys. This recipe comes from the late great Jane Grigson’s Vegetable Book, a volume I open every time I cook for company.


  • 55g/2oz butter
  • 3 tbsp grated mature Cheddar
  • 2 tbsp Parmesan
  • 6 beetroot, boiled, skinned and cubed
  • salt and freshly ground pepper
  • 6 anchovy fillets
  • 300ml/½ pint double cream breadcrumbs


Butter a gratin dish and sprinkle a third of the cheese over it. Put in half the beetroot. Season well and spread over it another third of cheese, lay on the anchovy fillets, repeat with the rest of the beetroot and the cheese, packing in well. Pour over enough cream to come to the top of the beetroot. Scatter with a few breadcrumbs and dot with bits of butter. Bake for about 15 minutes in a fairly hot oven 200°C/400°F/Gas 6 until bubbling and golden brown.