Ingredients

Steps

• Preheat the oven to 180°C.
• Boil the beetroot in salted water, then peel and cut into 3mm slices.
• Mix the beetroot with two tablespoons of oil and the mustard.
• Fry the leeks in the remaining oil until soft.
• Melt butter in a pan, stir in flour, and gradually whisk in the milk.
• Add nutmeg, pepper, cheddar, and leeks to the sauce and mix well.
• Layer beetroot, sauce, and ham in an ovenproof dish.
• Top with a final layer of sauce and a scattering of parmesan.
• Bake for 20 minutes until golden brown.