Beetroot Layer Bake
Recipe by Gregg Wallace from Great British Food Revival
A delicious main course enjoyable in the vegetarian or non vegetarian form.
Serves 4
Ingredients
- 400g beetroot boiled, and cut into 3mm thick slices
- 1tbsp olive oil
- 2tsp English mustard
- 100g mature cheddar cheese grated
- 200g smoked roasted ham
- Nutmeg
- 1litre milk
- 50g butter
- 1tbsp flour
- Salt and pepper
- 100g of finely chopped leek
- Dill
Method
- 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
- Fry the sliced leek in 2tbsp olive oil until soft.
- 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.
- Bake in oven for 20 minutes at 180°
