Contributed by adapted from the Organic Cookbook

The is a great dish for anybody who might be skeptical about trying beets or leeks. If you are using chioggia (striped) beets, the color will be a very pale pink, as they do not stay red when cooked. Regular, purple beets will produce a bright fuschia-coloured dish. Either way, this is a satisfying vegetable side dish for winter meals...

Ingredients

1-1.5 lb raw beets
1 lb leeks, rinsed well and sliced thinly
3/4 cup heavy cream*
1 Tbsp dill
4 oz (125 g) gruyere or cheddar cheese, grated
Sea salt, freshly ground pepper

* Note: If you are trying to avoid fat or dairy, try replacing the cream with a little flour sprinkled over the vegetables, followed by your choice of plain soy milk, thick soup stock, or potato cooking water.

Instructions

To cook the beets, place whole in boiling water. Simmer until tender when pierced with the tip of a knife, 25-35 minutes (longer if beets are large-sizd). Leave to cool. Peel and cut into 1/4 inch slices.

Preheat oven to 400 F. Layer the beet and leek slices in an oiled baking dish. Pour over the cream and sprinkle with dill, cheese, salt and pepper.

Bake until the topping is golden and just crisp, 15-20 minutes.

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