Beetroot casserole

Ingredients for 4 servings:

• 400 g beetroot, peeled
• 300 g potatoes, peeled
• 3 shallots
• 3 garlic cloves
• 50 ml balsamic vinegar
• 50 ml olive oil
• Thyme, fresh or dried
• e.g. salt and pepper
• 200 ml natural yogurt
• n. B. Horseradish, fresh
• e.g. wasabi powder
• some lemon juice
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Grate the potatoes and beetroot as finely as possible. Slice the shallots into rings and finely slice or stick the garlic. Arrange the potatoes and beetroot in a relatively thin layer in a baking dish. Sprinkle this layer generously with thyme, season with salt, pepper, and top with garlic and shallot rings. Repeat this process several times. Finally, add a layer of beetroot to the dish. Drizzle with the balsamic vinegar and olive oil and add a little more water—just enough so that you can see the liquid around the edges of the dish, but it’s not completely covered. Cover the baking dish if possible and bake it in a preheated oven at 180 to 200°C for about 60 minutes (or more). This may seem like a long time, but raw potatoes and beetroot take a long time to cook. Check with a fork to see if they’re done! In the meantime, grate the horseradish and mix the yogurt with salt, pepper, a little lemon juice, and wasabi powder to make a horseradish sauce. The sauce should have a strong horseradish flavor and a slight heat. Serve the casserole with the sauce.