Beet and Celeriac Casserole

Beautiful ruby-red slices of beets and celeriac make a stunning light accompaniment to any main-course dish.

12 ounces raw beets
12 ounces raw celeriac
4 sprigs of fresh thyme, chopped
6 juniper berries, crushed
1/2 cup fresh orange juice
1/2 cup vegetable stock
salt and freshly ground black pepper

1. Preheat oven to 375 degrees F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely.

2. Fill a 10-inch cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer.

3. Mix the orange juice and stock together and pour over the gratin. Place over medium head and bring to the boil. Boil for 2 minutes.

4. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400 degrees F. Cook for another 10 minutes.