Rukmini Iyer Beetroot and Leek Gratin Recipe | Easy Veg Gratin

Ingredients

• 2 large leeks, finely sliced
• 2 bulbs of fennel, finely sliced
• 300g raw beetroot, grated (about 4)
• 2–3 sprigs of fresh rosemary, leaves roughly chopped
• 500g crème fraîche
• 1 tsp sea salt
• freshly ground black pepper
• 200g goat’s cheese, sliced or crumbled
• 40g panko breadcrumbs
• 50g hazelnuts, roughly chopped
• 1 tbsp olive oil
• ½ lemon, juice only