• 2 tbsp sunflower oil, plus a little extra to grease
  • 450g floury potatoes, peeled and thinly sliced
  • 4 large garlic cloves, lightly bashed
  • 450g large raw beetroots, peeled and thinly sliced
  • 3 sprigs thyme, leaves picked
  • 300ml vegetable stock


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Divide the oil between two large, heavy-based frying pans. Add the potatoes and garlic cloves to one and the beetroot to the other and fry gently over a medium heat for 5-7 minutes until everything begins to soften. Remove the garlic cloves and season to taste. 

  2. 2

    In a lightly oiled 22cm round ovenproof dish, layer the potatoes and beetroot in sections alternatively with their sides facing upwards. Make sure the veg are tightly packed into the dish. Nestle the garlic cloves in, sprinkle over the thyme and pour over the stock. Bake for 1 hour to 1 hour 15 minutes or until the vegetables are tender and the top is a nice golden crisp brown. 

Nutritional Details

Each serving provides
  • Energy 561kj 134kcal 7%
  • Fat 3.8g 5%
  • Saturates 0.5g 3%
  • Sugars 6.1g 7%
  • Salt 0.15g 3%

% of the Reference Intakes

Typical values per 100g: Energy 356kj/85kcal

Each serving provides

19.7g carbohydrate 3.8g fibre 3.0g protein One of your 5 a day

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