Beetroot, dill, wholegrain rice & goat’s cheese bake
This super easy recipe was inspired by a couple of sources; the first was a wild rice casserole that I
cooked not so long ago from Heidi Swanson’s book Super Natural Every Day; the second is a recipe I
learnt at a course at Cookery at the Grange in Somerset over 20 years ago that combined grated
courgettes with parmesan, egg, dill and some arborio rice…. This recipe is a mash up of the two plus
a few of my own additions!
It’s a surprisingly light recipe and works well served at room temperature as well as straight from the
oven. I particularly like the contrast in textures between the slightly firmer beetroot at the centre of
the dish and the softer yet crusty bits around the outside!
150ml crème fraiche
1 tbsp wholegrain mustard
1 tsp Dijon mustard
1 tsp Maldon salt (less if using fine salt)
2.5 tbsp tightly packed chopped fresh dill
1 clove garlic, grated
5 spring onions, finely sliced
20g Parmesan (Italian hard cheese if you need a vegetarian cheese), grated
250g peeled and grated beetroot – I used purple but you could use any colour
250g cooked, cold wholegrain rice (you could use brown, red, wild etc – I used a shop bought packet
of cooked rice for ease)
100g goat’s cheese, cut into small dice
15g butter (for greasing the baking dish)
1. Preheat your oven to 170°C and butter a 16cm x 26cm (or similar) oven proof dish.
2. In a large bowl, beat the eggs with the crème fraiche and then mix in the mustards, salt, a generous
amount of freshly ground black pepper, chopped dill, garlic, sliced spring onions and Parmesan.
3. Now mix through the beetroot and rice followed by half the chopped goat’s cheese.
4. Pour the mixture into the buttered dish and then dot the remaining goat’s cheese on top.
5. Bake in the preheated oven for 45-50 minutes until golden on top.