I make variations on beetroot gratin all the time, and this one with celeriac, dill and goat’s cheese is an absolute winner. You’ll want to use a mandoline (very carefully) for the celeriac, to make sure it’s sliced thinly enough to cook through in half an hour (alternatively, do everything in a food processor using the slicing/grating attachment). If you happen to have a bunch of salsify, or spot one when you’re out, by all means peel, slice and add that, too. This gratin tastes even better the next day, so it’s definitely worth having leftovers.
Beetroot and celeriac gratin with goat’s cheese and walnuts
Prep 15 min
Cook 30 min
Serves 4
½ celeriac, peeled and very thinly sliced
2 fennel bulbs, trimmed and very thinly sliced
280g cream cheese
100ml full-fat milk
20g fresh dill, roughly chopped
Sea salt and black pepper
300g raw beetroot, peeled and grated
200g goat’s cheese log, finely sliced
40g panko breadcrumbs
50g walnuts, roughly broken
1 tbsp olive oil
Juice of ½ lemon
Heat the oven to 220C (200C fan)/425F/gas 7. Put the celeriac and fennel in a large bowl, pour over a kettleful of boiling water and leave to steep for two minutes. Meanwhile, whisk the cream cheese and milk in a second large bowl with half the dill and a teaspoon of sea salt.
Drain the celeriac and fennel really well, then stir them and the grated beetroot into the cream cheese mix. Tip the lot into a large roasting tin, and pat into an even layer.
Scatter over some freshly ground black pepper, then top with the goat’s cheese, breadcrumbs and walnuts. Drizzle with the olive oil, then bake for 30 minutes.
Remove, leave to sit for 10 minutes, then serve hot, with a squeeze of lemon and the remaining dill scattered over the top.
