Step-by-Step Instructions

1. Gather ingredients & rinse vegetables

   5 min

   Before you start, take out all the ingredients for this recipe... and rinse any raw grains, herbs or vegetables.

2. Preheat oven

   12 min

   Preheat your oven to 220°C / 200°C fan.

   Equipment: oven
   Temperature: 220°C

3. Take out casserole dish

   1 min

   Take out a large casserole dish or an ovenproof dish.

   Equipment: casserole dish, ovenproof dish

4. Scrub beetroot

   2 min

   Scrub the beetroot to remove any dirt from the skin.

   Equipment: vegetable brush

5. Mix ragu & lentils in dish

   2 min

   In your casserole or ovenproof dish, mix together the roots gratin ragu and the tin of black lentils, including the liquid from the can. Spread evenly to cover the base.

   Equipment: casserole dish, spoon

6. Slice beetroot, sweet potato, and potato

   10 min

   Then slice the beetroot, sweet potato, and potato, as thinly as possible, around 1.5-2 mm thick. Use a mandoline slicer if you have one.

   Equipment: knife, cutting board, mandoline slicer

7. Toss sliced vegetables with oil, salt, pepper

   2 min

   Toss the sliced vegetables in olive oil, salt and pepper in a bowl.

   Equipment: bowl

8. Lay sliced vegetables on ragu

   6 min

   Lay the sliced beetroot, sweet potato, and potato on top so they are overlapping and covering the whole dish. We recommend alternating the vegetables as the colours look really beautiful together! For example lay 3 slices of beetroot, then 3 slices of sweet potato and so on.

   Equipment: casserole dish

9. Pour miso bechamel over vegetables

   1 min

   Pour the miso bechamel evenly over the top,

   Equipment: casserole dish

10. Bake covered until tender

    20 min

    then cover with a lid or a sheet of aluminium foil and bake for 20 minutes, until the vegetables are tender.

    Equipment: casserole dish, lid, aluminium foil, oven
    Temperature: 220°C

11. Bake uncovered until crispy & golden

    10 min

    Remove the lid or foil and bake for a further 10 minutes, or until the root vegetables have crispy edges and the bechamel is golden in places.

    Equipment: casserole dish, oven
    Temperature: 220°C

12. Divide gratin into dishes

    2 min

    To serve, divide the gratin between dishes.

    Equipment: serving dishes, serving spoon

13. Garnish with salt & pepper

    1 min

    Finish with a sprinkle of salt and freshly ground black pepper to taste. Enjoy!

    Equipment: salt shaker, pepper grinder