John Myers
Ingredients for 4 servings:
- 4 beetroots with stem and leaves, depending on size also 5
- 3 sprigs of marjoram or oregano
- 200 ml cream
- 2 eggs
- 4 tsp mustard, sweet
- 200 g cheese, grated
- salt and pepper
- Butter for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
vegetarian, for a casserole dish
Separate the beetroot from the green parts. Wash the stems and leaves thoroughly. Peel the beetroot (it’s best to wear disposable gloves). Thinly slice the beetroot and cut the leaves into strips. Place everything in a buttered casserole dish. Preheat the oven to 190°C fan/convection oven. Pick and chop the marjoram or oregano leaves. Mix with the cream, eggs, and mustard and season generously with salt and pepper. Pour the mixture over the vegetables and sprinkle with the cheese. Reduce the oven heat to 160°C fan/convection oven. Bake the casserole on the middle rack for about 40 minutes. Serves 2 as a main course or 4 as a side dish.
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