It is such a beautiful Friday morning here in London today and so I thought it would be a great idea to cook something delicious and easy! What about beetroot gratin that is tender and beautiful but so ridiculously simple you would not believe? Over time, I have learned the best things are usually very uncomplicated. What is better than making such an uncomplicated meal on a beautiful weekend so you have more time for other activities and do not have to spend long hours in the kitchen?!
This beetroot gratin with potatoes is such an elegant meal whether served as an impressive starter or a full-size main. No need to use any creamy sauces to make this more delicious or juicy. There is a secret weapon that makes the gratin more flavourful – finely chopped onion. And the onion also serves as an interesting topping, looking a little like roasted bacon.
(serves 2-3 as a main or up to 10 as a starter)
- 2 big potatoes (about 500 g), thinly cut in round slices
- 2 beetroot (approximately the size of potatoes or about 400 g), thinly cut in round slices
- 1 medium red onion, finely chopped
- 100 ml water
- salt and pepper to taste
- olive oil
- Preheat your oven to 190 °C.
- Cut the potatoes and beetroot into about 2-3 mm wide round slices. Finely chop the onion.
- Prepare a baking dish (I used a loaf tin, about 10×20 cm). Start with a little olive oil on the bottom, then layer the potatoes, beetroot, and onion. Season with salt and pepper after a layer is completed. Continue with another layer of potatoes, beetroot as well as onion and season with salt and pepper. Go on like this until you run out of ingredients and end with scattering some onions over the top. Drizzle with more olive oil and add about 100 ml water just before baking.
- Bake for about 35-45 minutes, or until the vegetable is tender.
- Serve as a starter, main, or a side. It is very versatile.