Beetroot Layer Cake

A savoury winter bake featuring layered beetroot, leeks, ham, and a cheesy béchamel sauce topped with parmesan.

Savory Pork Vegetables Winter Bake

Estimated Nutrition

Calories

585.3

kcal / serving

2341.2 kcal total

Carbs

17.5g

per serving

69.8 g total

Fat

44.6g

per serving

178.4 g total

Protein

28.6g

per serving

114.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Flour

plain

CondimentsSauces

tsp

Dairy

425

100

mature

scattering

Parmesan

grated

Meat

200

Smoked Roasted Ham

NutsSeeds

grating

Nutmeg

grated

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

Vegetables

400

Beetroot

100

Leek

finely chopped

Method

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.