Beetroot Gratin
Ingredients
Serves 1 - 2
30g butter
½ kg beetroot, peeled and grated
2 tbsp red wine vinegar
1 tbsp red wine
85g stilton, crumbled
salt and freshly ground black pepper
Method
Preheat the oven to 250C/500F/Gas 9.
Melt the butter in a medium sized pan.
Add the beetroot to the pan and sauté for 3 minutes.
Add the red wine vinegar, red wine and seasoning and leave to simmer for 5 minutes.
Remove from the heat and pour the beetroot into an ovenproof dish and top with the stilton.
Bake for 2-3 minutes, or until the cheese has melted.
Remove from the oven and serve with a green salad.