Beetroot And Pink Peppercorn Gratin. Hello friends, so how are you today?
Fancy making this beetroot & pink peppercorn gratin? Comforting and colourful, this hearty gratin gets its mild warmth and fruity, spiced edge from the pink peppercorns.
Beetroot and pink peppercorn gratin is a visually stunning and flavour-packed twist on a classic gratin, bringing together the earthy sweetness of beetroot with the subtle, floral heat of pink peppercorns.
A food processor or mandolin will make quick work of the prep, otherwise settle down with a very sharp knife.
How To Make Beetroot And Pink Peppercorn Gratin:
How To Make Beetroot And Pink Peppercorn Gratin. Thinly sliced beetroot is layered in a baking dish with a rich, creamy sauce, often made with a mix of heavy cream to add depth.
The dish is then seasoned with crushed pink peppercorns, which impart a mild spice and unique aromatic quality that perfectly complements the natural sweetness of the beets.
As it bakes, the gratin takes on a beautiful, vibrant colour, and the beetroot becomes tender, absorbing the creamy sauce and peppery spice, making each bite indulgent yet balanced.
Serves 6 as a side.
This beetroot and pink peppercorn gratin is a delightful addition to any autumn or winter table, as it pairs well with roasted meats or hearty salads, and adds a pop of colour to any meal spread.
How To Make Beetroot And Pink Peppercorn Gratin.
You Will Need:
- 2 large garlic cloves, peeled
- 400ml double cream
- 800g beetroot, peeled & cut into 2mm slices
- 175g sourdough bread, sliced (best if slightly stale)
- 20g cold butter, diced
- 1 tsp sunflower, rapeseed or olive oil
- 1 tbsp pink peppercorns, finely ground
- 1 tbsp red wine vinegar
- salt & black pepper
How To Make Beetroot And Pink Peppercorn Gratin:
How To Make:
- Heat the oven to 180°C/Gas 4.
- Lightly crush the garlic cloves with the flat of a knife and put them into a small pan with the cream.
- Slowly bring to a simmer and cook for 10 minutes.
- Strain the cream through a sieve, pressing the garlic with the back of a spoon to extract its flavour.
- Season generously with salt and mix well.
- Pack the beetroot flat into a roasting dish and pour over the cream.
- Cover tightly with foil and bake for about 1 hour, until the beetroot is just tender.
- Meanwhile, pulse the bread in a food processor or blender until reduced to coarse crumbs.
- Add the butter and oil and pulse again until the butter is evenly distributed.
- Remove the foil from the roasting dish, then stir in the ground peppercorns and red wine vinegar.
- Taste and adjust the seasoning if necessary.
- Cover with the breadcrumbs and return to the oven for 25 minutes or so, until golden brown on top.
Variations:
- Instead of the peppercorns and vinegar, add a little freshly grated horseradish or a spoonful from a jar.
- Stir in some fresh or dried herbs, such as thyme, sage or finely chopped rosemary.
- Replace half the beetroot with potato or another root veg.
It’s perfect for a holiday gathering or a cosy dinner, offering a sophisticated twist on a familiar dish.
So what do you think about this Beetroot And Pink Peppercorn Gratin recipe? Do you also fancy making it? Guest post from Riverford.
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How To Make Beetroot And Pink Peppercorn Gratin:
Beetroot And Pink Peppercorn Gratin. Thank you so much for stopping by.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.