Beetroot, Cheese and Walnut Crumble (4-6)

A comforting vegetarian supper or side dish from Ravinder Bhogal. Serve some salad alongside if it’s the main dish.

Beetroot, Cheese and Walnut Crumble (4-6)
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Beetroot, Cheese and Walnut Crumble (4-6)
Print Recipe
  1. Cook the beetroot in a saucepan of boiling salted water for 20–30 minutes or until just tender, then drain and set aside. Once they are cool enough to handle, peel and cut into evenly sized large wedges and place in a 1.5 litre baking dish.
  2. Heat the oven to 180C (160C fan)/350F/gas 4. In a saucepan, whisk the cream and crème fraiche together. Add the thyme and garlic cloves and infuse over a low heat until it comes to a simmer. Season well, then add the lemon zest and nutmeg and pour over the beetroot.
  3. For the crumble, combine the oats, flour and walnuts in a bowl and then rub the butter through lightly using your fingertips so you have a coarse crumble. Mix in the cheeses, then scatter this mixture over the beetroot.
  4. Bake for 30 minutes until golden, crisp and bubbling and then sprinkle over parsley to serve.
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