Ingredients:
12 ounces raw beets
12 ounces raw celeriac
4 thyme sprigs
6 juniper berries, crushed (you can use black peppercorns if you don’t have the juniper berries)
Sea salt and freshly ground pepper
½ cup fresh orange or lemon juice
½ cup vegetable stock
Directions:
1. Preheat the oven to 375 degrees. Scrub and peel the beets and slice thinly. Scrub, quarter and peel the celeriac then slice finely.
2. Fill a 10-inch diameter ovenproof frying pan with alternate layers of beet and celeriac slices, sprinkling with the thyme, juniper, and seasoning with salt and pepper between each layer.
3. Mix the orange or lemon juice with the stock and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes.
4. Cover with aluminum foil and place in the oven for 15-20 minutes. Remove the foil and raise the temperature to 400 degrees. Cook for another 10 minutes or until tender and bubbly. Remove from oven and serve hot. Garnish with extra thyme sprigs.
Serves 6