Beetroot casserole
July 3, 2017
: 4-6
: 60 min
: 90 min
: 2 hr 30 min
: easy
This dish was first cooked for me by my Finnish Aunty who, like me, adores beetroot in all its forms e.g. soups, in salads. Roasting the beetroot first deepens the flavor of this dish - and a second cooking adds even more flavor and the colour is spectacular. I make this also during the summer as it's delicious served cold with salmon.
Ingredients
- 1 bag / approx. 10-12 medium sized beetroot
- 2 large onions - sliced
- 1TB olive oil
- 200 gram container sour cream
- Salt & pepper to taste
Directions
- Step 1 Preheat the oven to 200:C
- Step 2 Wash the beetroot and roast for about 45 minutes
- Step 3 Slice the onions and panfry until soft – about 45 minutes.
- Step 4 When the beetroot have cooled, peel the outer hard skin away and slice into small pieces. Yes – your hands will take on the colour of the beetroot but it will wash off within a day or two.
- Step 5 Mix the beetroot, onions and sour cream together, season and return to the oven. Cook at 200:C for approx. 30-45 minutes – enjoy!