Beetroot pasta gratin

Ingredients for 4 servings:

• 400 g pasta
• 800 g beetroot
• 1 onion(s)
• 1 tsp olive oil
• 200 ml cream
• salt and pepper
• 1 tsp caraway seeds or powder
• ½ tsp coriander powder
• 1 tsp marjoram, dried
• 200 g cheese, grated
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the pasta according to the package instructions until al dente. It’s best to put on gloves at this point. Trim the roots and stems from the beetroot. Peel the beetroot with a vegetable peeler and then coarsely grate it. Peel the onions and finely dice them. Sauté the onions in olive oil in a pot or pan. Add the beetroot and cream and sauté for about 5 to 10 minutes. Season with salt, pepper, caraway, coriander, and marjoram. Mix the beetroot with the pasta and place in a greased baking dish. Sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes on the middle rack.