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Beetroot and potato casserole

updated

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Ingredients for 2 servings:

  • 400 g beetroot
  • 400 g potatoes
  • 3 onions
  • 1 garlic clove(s)
  • 2 packs of mozzarella
  • pepper
  • Salt
  • Basil, dried
  • olive oil

Instructions

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

Wash the potatoes and boil them until soft. Do the same with the beetroot and boil them until soft (about 1 hour). Peel both the potatoes and the beetroot and cut them into thick slices (about 1/2 cm thick). Peel the onions and cut them into half rings. Peel the garlic clove and finely dice it. Sauté the onions and garlic in a little olive oil. Alternate the potato and beetroot slices in a baking dish (no need to grease it). Season well with pepper, salt, and dried basil (other herbs will probably work too). Spread the fried onions on top and cover with the sliced ​​mozzarella. Place the baking dish in a preheated oven at 170°C (fan oven) for about 30 minutes. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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