This recipe is from Saturday Kitchen and they made it with pork chops. It is yummy with other meats or on its own.
3 red onions, finely sliced
½ lemon, juice only
salt and freshly ground black pepper
1.5kg/3lb 4oz raw beetroot, peeled, thinly sliced, leaves reserved
200g/7oz Red Leicester cheese, grated
150ml/5floz vegetable stock
Preheat the oven to 190C/375F/Gas 5 and butter a small ovenproof dish with a knob of the butter.
Heat a small frying pan, add the remaining butter and the onions and fry for 8-10 minutes, or until softened, but not browned.
Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
Place overlapping slices of beetroot into the bottom of the buttered dish to cover the base.
Spread some of the fried onions over the top and then sprinkle over some of the grated cheese. Repeat the layers of beetroot, onions and cheese until the dish is full, finishing with a layer of beetroot.
Pour over the vegetable stock and then cover with foil.
Place in the oven to bake for one hour. Remove the foil and bake for a further 30 minutes.
Remove the haggerty from the oven and cool slightly. Cover with foil and place a small board weighted with tins on top. Place in the fridge for at least one hour.
Bring a pan of salted water to the boil, add the reserved beetroot leaves and blanch for 30 seconds.
Drain and refresh the leaves in a bowl of iced water.
Whisk the remaining olive oil with the coriander seeds, garlic and apple.
Toss the beetroot leaves with the dressing.
To serve, using a 7.5cm/3in cutter, cut out rounds of beetroot haggerty and place into the centre of serving plates. Spoon the leaves alongside.