Beet and Radicchio Gratin
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1⅔ lb
beets
Jump
10 oz
small to medium waxy potatoes
Jump
1
head of radicchio
Jump
a few sprigs of thyme
Jump
a few sprigs of sage
Jump
3
cloves garlic
Jump
1
unwaxed lemon
Jump
sea salt and freshly ground pepper
Jump
½ c
white wine
Jump
½ c
hot vegetable stock
Jump
For the Gremolata
a small bunch of parsley
Jump
½
clove garlic
Jump
1
red chile
Jump
zest of 1 large unwaxed lemon
Jump
Optional to serve
watercress or arugula salad
Jump
bread
Jump

In A Modern Way to Cook, Anna Jones’ vegetarian recipes are time savers for quick, yet satisfying weeknight dinners. 

This is a tray of crisp-edged beets, winter herbs, and golden potatoes. A plate of incredible tones of deep pink and purple—lurid colors, but soft, sweet, warming, and super tasty flavors. The beets perfectly counter the gentle bitterness of the radicchio, so if you are new to bitter leaves, this is a great place to start. If you can’t find radicchio, a couple of purple endives will work well.

Directions

  1. Preheat the oven to 425°F (convection 400°F). Fill and boil a kettle of water and get all your ingredients and equipment together.
  2. Peel the beets and use a food processor or a mandoline to finely slice them. Scatter them in a deep baking dish approximately 8 by 10 inches. Slice the potatoes in the same way and scatter them over the beets. Shred the radicchio as you would a head of lettuce—avoiding and discarding the root—and add this to the tray too.
  3. Pick the leaves off the stalks of the thyme and sage and slice the garlic, and add these to the dish, then grate over the zest of the lemon and season well with salt and pepper. Toss everything together, then use your hands to press and push everything level in the dish. Pour over the white wine and the hot stock—the liquid should come about halfway up the potatoes—and bake for 30 minutes.
  4. Meanwhile, make the gremolata. Finely chop the parsley, garlic, and chile and put into a bowl with the orange zest. Mix well, season with a little salt and pepper, and put to one side.
  5. Once the gratin is browned on top and crisp around the edges, it should be ready; check by pulling a potato from the middle of the gratin and making sure it’s cooked through. Serve with a watercress or arugula salad and, if you like, some bread.

Reprinted with Permission copyright 2016 Anna Jones. Published by Ten Speed Press, an imprint of Penguin Random House, LLC.

[email_signup id="3"]
[email_signup id="3"]