Beetroot and celeriac gratin recipe

Recipe for beetroot and celeriac gratin in our easy vegetarian recipes collection.

Recipe ingredients

• 12 ounces raw beetroot
• 12 ounces raw celeriac
• 4 sprigs of fresh thyme, chopped
• 6 juniper berries, crushed
• 1/2 cup fresh orange juice
• 1/2 cup vegetable stock
• Salt and freshly ground black pepper

How to make beetroot and celeriac gratin

• Preheat the oven to 375 degrees F.
• Peel and slice the beetroot very finely.
• Quarter and peel the celeriac and slice very finely.
• Fill a 10 inch diameter, cast iron, ovenproof or flameproof frying pan with alternate layers of beetroot and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer.
• Mix the orange juice and stock together and pour over the gratin.
• Place over a medium heat and bring to the boil. Boil for 2 minutes.
• Cover with foil and place in the oven for 15 to 20 minutes.
• Remove the foil and raise the oven temperature to 400 degrees F.
• Cook for a further 10 minutes.

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