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Savoury Beetroot Layer Bake

Savoury Beetroot Layer Bake

This lovely savoury bake makes a great winter supper. Serve with a simple salad dressed with good oil.

400g/1lb beetroot
4 tbsp olive oil
1 tsp English mustard
100g/3½oz leek, finely chopped
50g/1¾oz butter
1 tbsp flour
425ml/15fl oz milk
nutmeg, grated
freshly ground black pepper
100g/3½oz mature Cheddar
200g/7oz smoked roasted ham
parmesan, grated

Preheat the oven to 180C/350F/Gas 4. Boil the beetroot in slightly salted water, peel and cut into 3mm/?in slices. Place the beetroot into a bowl and mix with two tablespoons of the olive oil and mustard. Fry the leek in the remaining oil until soft.

Melt the butter in a saucepan over a medium heat, stir in the flour then add the milk in a steady stream until it is all incorporated. Add a grating of nutmeg and a pinch of black pepper then the Cheddar and finally the leeks. Mix until well combined and remove the pan from the heat.

Put a layer of beetroot in the bottom of an ovenproof dish, spoon over some sauce then add a layer of ham. Repeat these layers, finishing with a layer of sauce and a scattering parmesan.

Bake in the oven for 20 minutes, or until golden-brown.

Less than 30 mins preparation time
Over 2 hours cooking time
Serves 4

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