Beetroot and potato casserole with goat cheese

Ingredients for 4 servings:

• 300 g beetroot
• 100 g walnuts
• 3 tbsp honey
• 2 m.-sized potatoes
• 3 shallots
• 100 g cream cheese
• 150 g goat cheese, sliced
• 150 g gratin cheese, grated
• 200 ml cream
• 1 cup of herb cream cheese, approx. 150 g
• 1 pinch(s) of salt and pepper
• 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Dice the onions and fry in oil in a pan. Finely chop the walnuts and add them to the onions. Slice the beetroot and arrange them in a baking dish. Arrange the onions and walnuts on top of the beetroot. Crumble the goat cheese and spread it over the mixture. Peel the potatoes, thinly slice them, and arrange them on the casserole. Whisk the cream with the herb cream cheese. Season with salt and pepper and pour over the potatoes. Finally, sprinkle the gratin cheese on the casserole. Bake in an oven preheated to 180°C (fan oven) for about 30 minutes on the middle rack.