Meatless: Potato and Carrot Gratin with Beetroot Salad

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 63 kcal


  • 5 Potatoes
  • 5 Carrots
  • 1 Onion
  • 1 pack Alpro soy
  • 400 ml Milk
  • Salt and pepper
  • 1 tsp Curry
  • Nutmeg from the mill
  • Cheese as needed

For the beetroot salad

  • 1 pack Beetroot
  • 1 small Onion
  • Salt and pepper
  • Oil and vinegar to taste
  • 1 tsp Sugar


  • First put the milk with the spices and the sliced ​​onion in the microwave pressure cooker, stir well and cook at 650 watts for about 4 minutes.
  • Then slice the peeled carrots and potatoes (I didn't need all of them) and season them again, as the potatoes take away a lot. Close the pot again and put it in the microwave again, at 900 watts for 8 minutes, then the potatoes are still firm to the bite.
  • Now ladle into a baking dish, cover with cheese, spread the sauce over it and put it in the oven and preheat for a good 20 minutes / bake at 180 degrees for 30 minutes without preheating.

Beetroot salad

  • Slice the beetroot, slice the peeled onion, season everything with salt, pepper, oil and vinegar and round off with the sugar 😉
  • FOOD IS READY :-)))


Serving: 100gCalories: 63kcalCarbohydrates: 8.1gProtein: 3.5gFat: 1.7g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Mushroom and Cheese Soup

White Sauce with Parsley