I love trying to find new associations. And lately I’ve been obsessed with beetroots. It is definitely not the favorite vegetable in the family so it was a great challenge to find a way to season it right and to find the good associations.
After a lot of trials and not a lot of successes I eventually came up with this very simple but yet very elegant beetroot casserole. Go get your fork an knife, you’ll fall in love with it…
Beetroot casserole
Servings 3 peoples
Equipment
- A cast iron pan or a non sticky pan
Ingredients
- 250 g beetroot cooked
- 1 large onion
- 1 pepper bell
- 3 garlic cloves
- 2 tbsp olive oil
- 1 bouillon cube
- 1 fresh rosemary branch
- 1 tbsp dried Italian herbs mix or Herbe de Provence
- ¼ cup water
Instructions
- Cut in large chunk of the beetroot.Slice the onion and garlic cloves.Dice the pepper bell.
- In a pan add the olive oil and turn the heat on medium-high.
- Once the oil is at temperature add the fresh rosemary, the dried herbs and the bouillon cube and let it dissolve. Then add all the chopped vegetables and stir for a 3-4 minutes.
- Add the water, place a lid on the pan and reduce the heat. Let it simmer for 10 minutes or until most of the water has disappeared.
- Serve with bulgur or quinoa
