This lovely savoury bake makes a great winter supper. Serve with a simple salad dressed with good oil.
Preheat the oven to 180C/350F/Gas 4. Boil the beetroot in slightly salted water, peel and cut into 3mm/⅛in slices. Place the beetroot into a bowl and mix with two tablespoons of the olive oil and mustard. Fry the leek in the remaining oil until soft.
Melt the butter in a saucepan over a medium heat, stir in the flour then add the milk in a steady stream until it is all incorporated. Add a grating of nutmeg and a pinch of black pepper then the Cheddar and finally the leeks. Mix until well combined and remove the pan from the heat.
Put a layer of beetroot in the bottom of an ovenproof dish, spoon over some sauce then add a layer of ham. Repeat these layers, finishing with a layer of sauce and a scattering parmesan.
Bake in the oven for 20 minutes, or until golden-brown.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.