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Beet Gratin

In my opinion, there is no better way to enjoy beetroot and other fresh root crops than a simple roast.

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Better yet, why not throw it all into a casserole pot and create a beautiful plant-based French gratin?!

 

Rich, sweet, creamy, and warming, this protein filled dish is a go-to for us, and bound to lift us out of even the harshest of winter moods.

Ingredients

  • 4 Garlic Cloves, minced

  • 1 tbsp Coconut Oil

  • 1 - 2 Leeks

  • 2 tbsp Mustard

  • 200g Red Lentils

  • 4 Beetroot, sliced

  • 2 tbsp Breadcrumbs

  • 250ml Veg Stock

  • Handful of Rosemary and Thyme

  • 2 Bay Leaves

*Optional*

Works great with other sliced root crops like Swede (Rutabaga) and Potato.

Cashew Cream Ingredients

  • 150g Cashews (Soaked overnight or boiled for 15 minutes

  • 120ml water

  • Juice of half a Lemon

  • 1 Garlic Clove

  • 2 tbsp Olive Oil

  • Pinch of Salt

gratin.jpg

Recipe

  1. Boil lentils in flavourful veg stock until cooked, normally around 15-25 minutes.

  2. Make cashew cream by blending the cashews, water, lemon juice, garlic, olive oil and salt together.

  3. In a large pot or pan, melt the coconut oil and fry the leeks for a few minutes, followed by garlic.

  4. After they have softened, add the cashew cream, mustard, cooked lentils, herbs and bay leaves to the pot / pan. Mix well together and season.

  5. In a casserole dish, layer the sliced beetroot and leek mix, alternating until you reach the top. Then, cover with a lid or foil and roast for 40 minutes at 200c / 392f.

  6. Remove the lid, sprinkle breadcrumbs on top, then continue roasting in the oven for 10 more minutes.

  7. Serve and enjoy! :)

All Recipes

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