Rich Ragu & Roasted Roots Gratin, Topped With Crispy Potato, Beetroot, Sweet Potato & Creamy Miso Bechamel

Method

1. Preheat your oven to 220°C / 200°C fan. Take out a large casserole dish or an ovenproof dish.
2. Scrub the beetroot to remove any dirt from the skin. Then slice the beetroot , sweet potato , and potato , as thinly as possible, around 1.5-2 mm thick. Use a mandoline slicer if you have one. Toss the sliced vegetables in olive oil, salt and pepper in a bowl.
3. In your casserole or ovenproof dish, mix together the roots gratin ragu and the tin of black lentils , including the liquid from the can. Spread evenly to cover the base. Lay the sliced beetroot , sweet potato , and potato on top so they are overlapping and covering the whole dish. We recommend alternating the vegetables as the colours look really beautiful together! For example lay 3 slices of beetroot, then 3 slices of sweet potato and so on. Pour the miso bechamel evenly over the top, then cover with a lid or a sheet of aluminium foil and bake for 20 minutes, until the vegetables are tender. Remove the lid or foil and bake for a further 10 minutes, or until the root vegetables have crispy edges and the bechamel is golden in places.
4. To serve, divide the gratin between dishes. Finish with a sprinkle of salt and freshly ground black pepper to taste. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.