Sweet Potato & Beet Gratin
Ingredients
- Vegetable oil, for oiling
- 2 sweet potatoes, about 450g (1 lb), peeled and sliced into 3 mm (1 1/8 inch) rounds 200 ml (7 fl oz) unsweetened almond milk finely grated of 1 lemon, 2garlic cloves, finely chopped 1 teaspoon dried rosemary
- 1/2 teaspoon chili flakes
- Sea salt flakes
- Freshly ground black pepper
- 250 g (9 oz) ready- cooked beetroot (beets)
- 2 tablespoons nutritional yeast
- 1 handful grated non- dairy cheese
Preparation
Heat the oven to 180 °c (350 o°f/gas 4). Lightly oil a 20 cm (8 inch) square ovenproof dish
In a mixing bowl, combine the sweet potatoes, milk, lemon zest, garlic, rosemary, chili flakes and salt and pepper. Toss to coat and set aside for 20 minutes
Arrange a closely packed single layer of the sweet potato slices in the bottom of the prepared ovenproof dish, shaking off and reserving any excess milk. Add a layer of beetroot slices, then scatter over some of the nutritional yeast, repeat the layering, finishing with sweet potato. Drizzle over just enough of the milk left in the bottom of the mixing bowl- a scant of few tablespoons-to moisten. Cover tightly and bake for 50 minutes. Or until sweet potato is tender when skewer is inserted into the center
Remove from the oven, sprinkle over enough grated cheese to cover the top, and put under a hot grill (broiler) until the cheese is bubbling and golden. Leave in dish for 5 minutes before serving