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Beetroot Layer Bake

A delicious main course enjoyable in the vegetarian or non vegetarian form.



  • 1.

    Boil the Beetroot in slightly salted water, peel and cut into 3mm slices. Place in a bowl and mix with the 2tbsp of olive oil and 1 tsp of English mustard

  • 2.

    Fry the sliced leek in 2tbsp olive oil until soft.

  • 3.

    Make the roux with 50g butter ¾ pint of milk, rind of nutmeg and black pepper add the cheese and eventually the leeks. Mix well. Cut the ham into strips and start to build the timbale in a tin put down the first layer of sliced beetroot then the roux and ham then keep building with layers.

  • 4.

    Bake in oven for 20 minutes at 180°

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Beetroot Layer Bake.


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