Gratin of Beetroot

When I am asked what is the one book everyone should own, the late Jane Grigson’s Vegetable Book is high on the list, and this recipe comes from it. I love beetroot – all that wonderful mediaeval vulgarity. If you have a microwave, cook them in it and then peel them – it saves so much mess.


  • 6 beetroot, boiled and peeled
  • 85 g/3 oz good Cheddar
  • 55 g/2 oz Parmesan
  • cream
  • salt and freshly ground pepper
  • breadcrumbs
  • butter


Chop the beetroot coarsely. Butter a gratin dish and sprinkle a third of the mixed cheeses over the bottom. Put in half the beetroot and another third of the cheese, then repeat. Pour in enough cream to come to the top of the beetroot. Season with salt and pepper. Scatter over a few breadcrumbs and dot with a little butter. Bake in a preheated oven at 200°C/350°F/Gas 5 for 15 minutes.