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Beetroot, potato and feta casserole

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Ingredients for 3 servings:

  • 400 g beetroot
  • 800 g potatoes
  • 200 g feta cheese
  • 50 ml milk
  • Caraway seeds
  • salt and pepper
  • Vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Peel the potatoes and cut into small cubes, then pre-boil for about 20 minutes. Peel the fresh beetroot and also cut into small cubes (careful! It will stain, so wear gloves if necessary), then pre-boil for 15 minutes. Preheat the oven to 200°C (fan-assisted). Combine the potatoes, beetroot, and diced feta. Mix the milk and season with ½ teaspoon of caraway seeds, 1 teaspoon of vegetable stock powder, salt, and pepper. Cook in the oven for about 15-20 minutes.

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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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