Beetroot Casserole
4 servings
30 minutes
Beet casserole is a refined dish of European cuisine that combines the rich sweetness of beets and the tender texture of soaked bread. It may have roots in traditional peasant recipes using simple yet hearty ingredients. Beets give the casserole a bright ruby color, pleasant sweetness, and a slight earthy note, while raisins add depth to the flavor. Crispy breadcrumbs and egg create an appetizing crust, and serving it with sour cream makes the dish even more delicate. The casserole is perfect for a cozy family dinner or a festive feast, offering an unusual yet harmonious combination of ingredients.
1
Cut the stale bread into slices and lightly moisten with water.
- Stale rye bread: 400 g
2
Peel the boiled beetroot, grate it on a coarse grater, add eggs, raisins, and mix.
- Beetroot: 300 g
- Chicken egg: 4 pieces
- Raisins: 100 g
3
In a skillet greased with margarine, sprinkle breadcrumbs, layer with bread, add beets, cover with another layer of bread, pour eggs over it, and bake for 40 minutes at 200 degrees.
- Breadcrumbs: 40 g
- Margarine: 40 g
- Stale rye bread: 400 g
- Beetroot: 300 g
- Chicken egg: 4 pieces
4
Serve with sour cream.
