Are you ready to elevate your dinner table with a stunning dish that will leave your guests in awe? Introducing the Beetroot and Horseradish Gratin—a vibrant, creamy delight that combines the earthy sweetness of beetroot with the zesty kick of horseradish. This European-inspired recipe not only tantalizes your taste buds but also adds a splash of color to your plate. Perfect as a side dish or a vegetarian main, this gratin is sure to impress and satisfy. Dive into the recipe below and discover how to create this culinary masterpiece that is as delicious as it is beautiful!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: European
Serves: 4 servings
Ingredients
- 3 cups cooked beetroot, sliced
- 1 cup cream
- 2 tablespoons horseradish
- 1 cup grated cheese
- Salt and pepper to taste
- 1 tablespoon butter for greasing
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a medium-sized ceramic baking dish with butter, ensuring complete coverage of the bottom and sides.
- If using fresh beetroots, wash and peel them. Cook the beetroots until tender by boiling or roasting. Once cooled, slice them into uniform 1/4-inch thick rounds.
- In a mixing bowl, combine the cream, prepared horseradish, salt, and freshly ground black pepper. Whisk the mixture until well incorporated and smooth.
- Begin layering the sliced beetroot in the buttered baking dish. Create an overlapping pattern, ensuring even coverage of the dish's bottom.
- Pour half of the cream and horseradish mixture over the first layer of beetroot, allowing it to seep between the slices.
- Sprinkle half of the grated cheese over the beetroot layer, ensuring even distribution.
- Repeat the layering process with the remaining beetroot slices, cream mixture, and cheese, creating a final topped gratin.
- Cover the baking dish with aluminum foil to prevent excessive browning during initial baking.
- Place the gratin in the preheated oven and bake for 45 minutes covered.
- Remove the foil and continue baking for an additional 15 minutes, allowing the top to become golden and crispy.
- Remove from the oven and let the gratin rest for 10 minutes before serving. This allows the layers to set and makes portioning easier.
- Serve hot as a side dish, garnishing with fresh herbs like chives or parsley if desired.
Tips
- Choose Quality Ingredients: For the best flavor, opt for fresh, organic beetroot and high-quality horseradish. If you can find it, freshly grated horseradish will add a more intense flavor than prepared varieties.
- Layering is Key: When layering the beetroot, try to overlap the slices slightly. This not only enhances the presentation but also ensures that every bite is packed with flavor.
- Adjust Creaminess: If you prefer a richer gratin, feel free to increase the amount of cream or cheese. Alternatively, for a lighter version, you can substitute some of the cream with low-fat alternatives.
- Resting Time Matters: Allow the gratin to rest for about 10 minutes after baking. This helps the layers to set, making it easier to cut and serve, while also enhancing the flavors.
- Garnish for Flair: Don’t forget to garnish your gratin with fresh herbs like chives or parsley before serving. Not only does it add a pop of color, but it also brings a fresh flavor that complements the dish beautifully.
- Experiment with Cheese: While the recipe calls for your favorite cheese, feel free to experiment with different varieties like Gruyère, cheddar, or even a tangy blue cheese for a unique twist.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 60mg
