Tuesday, April 19, 2011

Portuguese beet and potato casserole

This simple beet casserole can be a meal in itself, or it can be used as an entree. It contains all the health benefits of cooked beets, plus a full range of essential protein and a small portion of fat in the form of butter.

A Portuguese acquaintance described this dish to me, but this recipe is my own version of Portuguese beet and potato casserole. First, rather than simply using ordinary white potatoes, I've used a selection of Little Gems: purple, red and white. Also, I used red onion rather than yellow cooking onion, and Almond milk rather than the dairy milk which would normally found in a Portuguese home.
Portuguese beet and potato casserole

Yield: 4 - 6 servings

Oven: 190℃ (350 ℉)


1 cup mashed purple, red and white Little Gem potatoes with skins intact
1 cup red onion, thinly sliced
2 medium-sized beet roots, steamed, grated
 2 eggs, lightly beaten
½ cup grated Parmesan
½ cup Almond milk, scalded
 1 tablespoon butter (or ghee), plus 1 teaspoon butter to coat the oven dish
fresh ground sea salt
 fresh ground black pepper corns


1. Prepare oven dish by rubbing the inside with 1 teaspoon of butter. Set aside.
2. Mix the grated beet, mashed potato and sliced onion.
3. Beat eggs lightly, then add Parmesan. Combine. Fold into beet mixture.
4. Add milk, 1 tablespoon of butter, salt, and pepper. Mix. At this point, the mixture will be purple. Have no fear; heat will alter the colour of this mixture.
5. Turn the mixture out into the prepared oven dish.
6. Bake for 50 - 60 minutes. Serve immediately.

Oven fresh Portuguese beet and potato casserole


Barry said...

Wow, what a great recipe. Anything with potatoes in it catches my attention. This casserole exudes healthy dining. Excellent post. Keep up the good work, June

jara said...

Barry, this is a delicious dish. Easy to make, as well, using ingredients that are easily found.