Ingredients
400g peeled and grated cooked beetroot100ml double cream
2 cloves of garlic, crushed
1 tsp Cornish Sea Salt
½ tsp pink peppercorns
2 sprigs of rosemary (strip leaves from 1 and chop)
50g breadcrumbs
100g goats cheese, crumbled
Instructions
Grease a set of ramekins or a small ovenproof dish and preheat your oven to 180˚C.
In a bowl, mix 1 tsp of Cornish Sea Salt with 1 tsp chopped rosemary and 1/2 tsp lightly crushed pink peppercorns – this is the seasoning blend.
In a small saucepan sauté the garlic in a little oil and then add the cream and a sprig of rosemary. Warm the cream but don’t let it boil, and then leave to infuse.
While the cream is infusing, grate the beetroot (wear gloves to prevent your fingers going pink!) and spoon into the dish.
Pour in the cream and top with breadcrumbs and goats cheese.
Season with a good pinch of Cornish Sea Salt with pink peppercorns and rosemary, before baking for 30 mins until golden and bubbling.
