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Author Notes: I love potato dauphinoise...the sound of it, very posh sounding. and if you can have it with tatties, then beetroots are a logical alternative...me thinks! - Kitchen Butterfly
- 2 Large beetroots
- 1 small garlic clove, minced
- 1 tablespoon unsalted butter, softened
- Sea salt
- 150 ml double cream/combination of creme fraiche and single cream
- Chilli pepper/powder, to taste
- 1 teaspoon Fresh lemon thyme, chopped up
- Preheat the oven to 180 degrees C
- Peel the beetroots and slice thinly. Mix the garlic with the softened butter and lemon thyme, if using.
- Grease a small ovenproof dish and lay beetroot slices to cover the bottom
- Using a brush, spread some herby garlic butter over the beetroot slices and sprinkle some salt
- Spread a bit of cream over the top and cover with beetroot slices. Repeat till all the butter is used up. Finish with a layer of cream
- Bake for half an hour in a preheated oven
- This recipe was entered in the contest for Your Best Beets