Beetroot and goat’s cheese gratin - Caroline Barty
Beetroot are sliced into julienne strips and slow baked in cream, creme fraiche and topped with some discs of goat's cheese. Serves 4-6.
Ingredients
- 680g trimmed beetroot, washed
- 250ml double cream
- 300g half fat crème fraiche
- 3 small garlic cloves, peeled and crushed
- 1 large sprig rosemary
- Maldon sea salt
- 1 Chabichou goat’s cheese (optional), sliced
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