Beetroot Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 beetroot
- 1 roll (s) from the day before
- 1 onion (s)
- 200 g minced meat
- 4 tablespoon sour cream
- 100 ml vegetable stock
- 2 tablespoon flour
- 5 tablespoon cheese, grated
- salt
- pepper
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Cook the beetroot in plenty of salted water for about 20 minutes, peel and cut into slices. It is best to work with gloves, beetroot rubs off.
- Soak the bread roll in water or milk, drain and squeeze out well. Finely chop the onion, mix with the bread roll and minced meat and season with salt, pepper and caraway seeds. Layer the beetroot slices and the minced meat mixture alternately in a baking dish. Mix the sour cream, vegetable stock and flour, season with salt and pepper and spread over the casserole. Sprinkle cheese on top.
- Cook in a preheated oven at 180 ° C top / bottom heat for approx. 20 minutes.
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