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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Beetroot and Leek Gratin with Goat’s Cheese and Hazelnuts
Introduction from Rukmini Iyer
I love a gratin: the way it bubbles out of the dish, the crisp topping burning your mouth on the first bite. By using grated fresh beetroot instead of sliced, this ruby beauty with leeks and fennel is easily ready in half an hour, and works beautifully with the hazelnuts and goat’s cheese. It’s rich and comforting.
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