Beetroot And Horseradish Gratin Recipe

• 40 gm Butter, (1 1/2oz)
• 40 gm Plain flour, (1 1/2oz)
• 450 ml Lowfat milk, (3/4 pint)
• 2 Tbsp. Creme fraiche
• 3 Tbsp. Horseradish sauce Salt and freshly grnd black pepper
• 1 x 300 g pack organic beetroot, minced into large pcs
• 100 gm Breadcrumbs, (3 1/2oz)
• 2 Tbsp. Freshly grated Parmesan cheese

1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
2. To make the sauce, heat the butter in a saucepan add in the flour and mix to a smooth paste.
3. Cook for1-2 min stirring continously.
4. Remove the saucepan from the heat, and gradually blend in the lowfat milk.
5. Return to the heat and bring gently to the boil, stirring continuously till the sauce thickens.
6. Stir in the creme fraiche, horseradish sauce and seasonings.
7. Place the beetroot chunks into an ovenproof dish, and pour over the sauce.
8. Sprinkle the breadcrumbs and parmesan over the top and bake for 25-30 min till golden.
9. NOTES : An unusual but delicious warming dish to be served as a vegetarian main meal, or possibly a vegetable side dish.

butter, flour, milk, horseradish sauce salt, pack organic beetroot, breadcrumbs, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/beetroot-and-horseradish-gratin-83169 (may not work)