Beetroot casserole with minced meat

Ingredients for 4 servings:

• 4 bunch beetroot, leaves only
• 500 g minced meat
• 200 ml sour cream
• 1 tbsp garlic, dried
• 1 egg(s), size M
• 400 ml gravy
• 150 g cream cheese (goat cream)
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

in a Roman pot

Remove and wash the leaves from 4 bunches of beetroot. Use the bulbs for something else. Remove and discard the stems from the leaves. Mix the mince, sour cream, garlic, and egg well. First, place half of the leaves in a Roman pot. Spread the mince mixture over the beetroot and press down firmly. Place the remaining leaves on top and pour over the meat juices. Pour the goat’s cream over the leaves and drizzle with a little olive oil. Bake the casserole in the oven at 180°C (top/bottom heat) for about 1.5 hours.