A recipe from Jane Grigson
Chop the beetroot coarsely.
Butter a gratin dish and sprinkle a third of the mixed cheeses over the bottom.
Put in half the beetroot and another third of the cheese, then repeat.
Pour in enough cream to come to the top of the beetroot. Season with salt and pepper.
Scatter over a few breadcrumbs and dot with a little butter. Bake in a preheated oven at 200 C, 180 Fan, Gas 5 for 15 minutes.