Rukmini Iyer’s quick and easy recipe for beetroot and celeriac gratin with goat’s cheese and walnuts | Quick and easy
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A dish that layers creamy and crunchy textures for a sustaining midweek vegetarian main course or a colourful side. I make variations on beetroot gratin all the time, and this one with celeriac, dill and goat’s cheese is an absolute winner. You’ll want to use a mandoline (very carefully) for the celeriac, to make sure it’s sliced thinly enough to cook through in half an hour (alternatively, do everything in a food processor using the slicing/grating attachment). If you happen to have a bunch of salsify, or spot one when you’re out, by all means peel, slice and add that, too. This gratin tastes even better the next day, so it’s definitely worth having leftovers.
![[Rukmini Iyer]](https://i.guim.co.uk/img/uploads/2023/10/16/Rukmini_Iyer.png?width=75&dpr=1&s=none&crop=none)
Prep 15 min. Cook 30 min. Serves 4. ½ celeriac, peeled and very thinly sliced. 2 fennel bulbs, trimmed and very thinly sliced. 280g cream cheese. 100ml full-fat milk. 20g fresh dill, roughly chopped. Sea salt and black pepper. 300g raw beetroot, peeled and grated. 200g goat’s cheese log, finely sliced.
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40g panko breadcrumbs. 50g walnuts, roughly broken. 1 tbsp olive oil. Juice of ½ lemon. Heat the oven to 220C (200C fan)/425F/gas 7. Put the celeriac and fennel in a large bowl, pour over a kettleful of boiling water and leave to steep for two minutes. Meanwhile, whisk the cream cheese and milk in a second large bowl with half the dill and a teaspoon of sea salt.
Drain the celeriac and fennel really well, then stir them and the grated beetroot into the cream cheese mix. Tip the lot into a large roasting tin, and pat into an even layer. Scatter over some freshly ground black pepper, then top with the goat’s cheese, breadcrumbs and walnuts. Drizzle with the olive oil, then bake for 30 minutes.
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