It is a great pity that many people will not eat beetroot – I suspect it is a hangover from school dinners. I think it has a much more interesting flavour and texture than potato, and maybe this is just the dish to convert them. Can anyone resist baked cream and parmesan? I could very easily eat a whole dish of this on its own, although it is also wonderful with a good roast chicken. Do try to hunt down some decent parmesan – it is worth the effort. Christopher Lloyd’s niece Olivia Eller brings a good quality parmesan over from France for me, and it is so much better than the version you generally find in supermarkets.
- Beetroot 7, golf-ball-sized
- Dill leaves 1tsp, finely chopped
- Double cream 4tbsp
- Parmesan cheese 2tbsp, grated
- Freshly ground black pepper
This recipe is taken from The Great Dixter Cookbook: Recipes from an English Garden by Aaron Bertelsen (Phaidon, 2017).