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
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.
|large leeks, finely sliced
|bulbs of fennel, finely sliced
|raw beetroot, grated (about 4)
|fresh rosemary, leaves roughly chopped
|freshly ground black pepper
|goat’s cheese, sliced or crumbled
|hazelnuts, roughly chopped
|lemon, juice only
From the book