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Mixed Beetroot & Turnip Gratin

Treviso and Rainbow Chard Sauté


  • Grass Fed A2 Butter (9 tbsp)

  • Red, Gold and Candy Cane Beetroot, mandolin sliced (5 cups)

  • Turnips, mandolin sliced (1 cup)

  • Parsnips, finely chopped (3/4 cups)

  • Garlic, chopped (2 tsp)

  • Thyme, chopped (2 tsp)

  • Salt, to taste

  • Black Pepper, ground, to taste

  • Vegetable Stock (3/4 cup)

  • Spring Onions, chopped (1 small bunch)

: available in Tall Tree Organic Subscription


Serves 2

  1. Preheat the oven to 400°F. Grease a 12-inch cast iron skillet with 1 tablespoon of butter.

  2. Working from the outside in, tile sliced beets and turnips in a rosette pattern

  3. Warm 3 tablespoons of butter in a small skillet set over medium heat. Add parsnips and cook until soft, stirring frequently (about 2 minutes). Add the garlic and thyme and cook, stirring constantly, for 1 minute more. Take the pan off the heat and stir in the remaining 5 tablespoons of butter. Once the butter is melted and incorporated, season to taste with kosher salt and freshly ground black pepper.

  4. Pour the butter-garlic mixture evenly over the prepared beets and turnips, then pour over the stock. Cover the skillet tightly with foil, then bake in the oven for 45 minutes. Remove the foil and cook until the top of the gratin is just starting to brown and get crispy (about 30 minutes). Let the gratin cool for 30 minutes. Sprinkle with chopped spring onion greens just before serving.

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