Indulge in root vegetables with this vegan beet and turnip gratin recipe.
Beetroot and turnips deserve more credit than they often get. Tough when raw, but once cooked, each offer tender, and comforting textures reminiscent of the white potato. Meanwhile, their natural sugars emerge and provide an overtone of sweetness that delights the senses, even when the dish is overall savory. Turnips have a definitive peppery taste and beets, an earthy one. Together, they balance one another and make for both a delicious and eye-catching gratin without the heavy creams and cheeses of traditional gratins. Enjoy!
Beet and Turnip Gratin Recipe
- 1 pound beets
- 1 ½ pounds turnips
- ¼ cup olive oil, divided
- 1 large red onion, chopped
- 1 tablespoon fresh thyme, separated from stem
- 1 cup freshly-squeezed orange juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1/8 teaspoon white pepper
Preheat the oven to 400 degrees Fahrenheit. Peel the root vegetables. Cut them into thin slices and toss them in a bowl with 1 tablespoon olive oil. Arrange the beet and turnip slices in a cast iron skillet. Arrange slices in a side-by-side pattern with slight overlapping that rotates with the shape of the skillet and creates layers.
In a separate skillet over medium heat, add the remaining olive oil, onion, and thyme. Cook until the onion turns translucent. Add the orange juice, salt, and peppers. Stir for another few minutes and then pour the mixture over the beet and turnip gratin.
Cover the gratin and bake for one hour. Remove the cover and bake for an additional 20 minutes. Let the beet and turnip gratin cool for 10-15 minutes at room temperature before serving.
Serve with a drizzle of olive oil, extra fresh thyme, and a squeeze of orange juice for extra flavor.
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Beet and Turnip Gratin Image from Shutterstock