| Beetroot And Goat's Cheese Gratin  The robust flavours of beetroot and goats cheese blend well in this dish which makes an excellent vegetarian main course, light lunch or a side dish with beef steak.
IngredientsTo produce take 500g of beetroot, a 100g of goat's cheese, 200ml of whipping cream, 50g of unsalted butter, 1 tbsp of horseradish sauce, 3tbsp of fresh breadcrumbs, a sprig of fresh rosemary, sea salt and cracked black pepper
| | Method
Preheat an oven to 200°C, gas mark 6. Scrub, top and tail the beetroot. Bring a pan of seasoned water to the boil. Add the beetroot and cook for 15 minutes. Drain and cool under running water. Remove the skins and cut into centimetre thick slices. Rub the inside of a shallow baking dish a little of the butter. Sprinkle with a little sea salt and black pepper. Cut the goats cheese into centimetre wide rounds. Layer the prepared dish with the beetroot and goats cheese. Season, Add the Rosemary sprig. Whisk the horseradish into the cream. Pour the mixture over the beetroot and cheese. Sprinkle over with the fresh breadcrumbs. Dot with the remaining butter. Bake for 20 minutes until golden brown. Serve with watercress and warm crusty bread.
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