Recipe for Beetroot and Horseradish Gratin 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE SAUCE ----------------
40 gm Butter, (1 1/2oz)
40 gm Plain flour, (1 1/2oz)
450 ml Milk, (3/4 pint)
2 tbl Creme fraiche
3 tbl Horseradish sauce
Salt and freshly ground black pepper
----------------- BEETROOT ----------------
1 x 300 g pack organic beetroot, chopped into large pieces
----------------- FOR THE TOPPING ----------------
100 gm Breadcrumbs, (3 1/2oz)
Instructions:
Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

To make the sauce, melt the butter in a saucepan add the flour and mix to a smooth paste. Cook for1-2 minutes stirring continously.

Remove the saucepan from the heat, and gradually blend in the milk.

Return to the heat and bring gently to the boil, stirring continuously until the sauce thickens.

Stir in the creme fraiche, horseradish sauce and seasonings.

Place the beetroot chunks into an ovenproof dish, and pour over the sauce.

Sprinkle the breadcrumbs and parmesan over the top and bake for 25-30 minutes until golden brown.

NOTES : An unusual but delicious warming dish to be served as a vegetarian main meal, or a vegetable side dish.

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