7 Colours Potato Bake Serves 4 (or 8 as a side)INGREDIENTS2 beetroot, stems and leaves still attached1 tbsp oil1 onion, finely chopped2 cloves garlic, crushed1 cup diced bacon small butternut, peeled and thinly sliced into rounds2 potatoes, peeled and thinly sliced into rounds2 medium orange sweet potatoes, peeled and thinly sliced into rounds2 cups cream1 packet KNORR Creamy Garlic and Herb Potato BakeSalt and pepper, to taste1 cup grated cheese tsp paprikaServing suggestion:Side saladMETHOD1. Preheat oven to 180C and grease a large casserole dish.2. Snip the stems and leaves off the beetroot, rinse thoroughly, and chop finely. 3. Heat the oil in a medium pan over a medium heat, then add the onions and fry until translucent. Add the garlic and fry until golden. 4. Scatter in the diced bacon and continue to fry until the bacon is cooked through and slightly crisp on the edges. 5. Add the beetroot stems and leaves and cook until the stems are softened and the leaves are wilted. Pour the mixture into the greased casserole dish and smooth out. 6. Peel the beetroot and slice it into thin rounds. Arrange the beetroot, butternut, potato and sweet potato rounds over the wilted beetroot leaves, packed tightly next to each other at a slight angle. 7. Stir the KNORR Creamy Garlic and Herb Potato Bake into the cream and season with salt and pepper to taste. Pour over the root vegetables. 8. Scatter the grated cheese over the. bake, sprinkle over the paprika and bake in the oven for 1 hours, or until the cream mixture has thickened and the cheese is golden and bubbling.9. Serve generous helpings to each of your guests with a fresh side salad and ENJOY!Planning to try this?If yes, please share your pictures with us on the Foodies Of SA Group on Facebook https://www.facebook.com/groups/301933683643677/