I came across this recipe some years ago and originally dismissed it out of hand as it had caraway seeds as an ingredient.
Now, here’s one of those odd dislikes, I have never liked caraway seeds (my mother used to make lovely fairy cakes, only problem as far as I was concerned were the caraway seeds – those cakes lasted a lot longer than the fruit ones or even the plain cakes), however, give me a drink that tastes of aniseed and I am very happy!
Anyway, back to the beetroot: this vegetable happens to be one of my favourite and is very good for you so I decided to try the recipe without using the offending ingredient, if you can ignore the pink colour of the cheese sauce you are in for a treat!
Ingredients
Cooked Beetroot
grated mature hard cheese such as cheddar
milk
plain flour
butter
white pepper freshly ground – black pepper will work just as well
make your cheese sauce
slice the beetroot
place beetroot in oven proof dish
pour cheese sauce over the beetroot
place dish in oven heated to 180c (fan)
Serve as a side dish or as a light supper with crusty bread.