Beetroot and radicchio gratin


750g organic beetroots
300g small to medium organic waxy potatoes
1 head of organic radicchio
a few sprigs of fresh thyme
a few sprigs of fresh sage
3 cloves of garlic
1 unwaxed organic lemon
125ml organic white wine
125ml hot organic vegetable stock

For the gremolata
a small bunch of fresh parsley
½ a clove of garlic
1 red chilli
the zest of 1 large unwaxed orange

Preheat the oven to 220°C/200°C fan/gas 7. Fill and boil a kettle.
Peel the beetroots and use a food processor or a mandolin to finely slice them. Scatter them in a deep baking dish approximately 20cm × 25cm. Slice the potatoes in the same way and scatter them over the beetroots. Shred the radicchio as you would a lettuce – avoiding and discarding the root – and add this to the tray too.

Pick the leaves off the stalks of the thyme and sage, slice the garlic and add to the dish, then grate over the zest of the lemon and season well with salt and pepper. Toss everything together, then use your hands to press and
push everything level in the dish. Pour over the white wine and the hot stock – the liquid should come about halfway up the potatoes – and bake in the oven for 30 minutes.

Recipe courtesy of The Soil Association


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