Baked Beet Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g turnip (s)
- 1 large onion (s)
- 2 cloves garlic)
- 1 tablespoon olive oil (plus oil for the tray)
- 4 tablespoon wine, white
- 1 tablespoon breadcrumbs
- 1 egg (s)
- 3 tablespoon crème fraîche
- 3 tablespoon parsley, chopped
- 50 g parmesan, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the beetroot, cut from the center into 8 slices 1-1.5 cm thick and pre-cook in a large saucepan with plenty of salted water for about 15 minutes, then drain on a sieve.
- Peel the onion and garlic, dice them finely, fry in oil and sauté until translucent. Pour in the wine and 2 tablespoons of water, cover and simmer over a low heat for 10 minutes. Preheat the oven to 225 degrees.
- Stir the breadcrumbs, egg and crème fraiche into the onions and heat until the mixture thickens, then season with salt and pepper, and finally stir in the parsley.
- Place the beet slices on a greased baking sheet and brush with the onion mixture. Sprinkle the cheese on top and bake in the middle of the oven for 10-15 minutes.
- A mixed salad and maybe a glass of red wine are enough.
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