Rukmini Iyer's quick and easy recipe for beetroot and celeriac gratin with goat's cheese and walnuts | Quick and easy

This gratin, featuring celeriac, dill, and goat's cheese, is a delicious variation on a classic beetroot dish that's even better as leftovers.

To make the gratin, prepare celeriac and fennel by steeping them in boiling water and combine with cream cheese, grated beetroot, and goat's cheese.

The dish requires careful slicing, ideally with a mandoline, to ensure celeriac cooks through in just 30 minutes, achieving perfect tenderness.

Finish the gratin with a sprinkle of walnuts and panko breadcrumbs before baking, resulting in a crispy topping that complements the creamy filling.

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