Beet Casserole With Feta and Fresh Herbs

Cooking with beets is wonderful. The ruby hues are a pleasure for the eye, the taste is lovely, and they are healthy as well! This recipe is easy to make, but it takes a little bit of time as you have to cook the beets. The casserole is a lovely warm but light dinner. The rests of it are a great cold lunch with even more intense flavors on the next day.

Red Beet Casserole

Ingredients:

3 mid-sized beetroots
2 eggs
1 cup flour
1/2 cup bread crumbs
3/4 cup buttermilk
salt
pepper
red pepper flakes
cayenne pepper
1 slice of feta cheese
1/2 bunch of parsley
2 sprigs of mint
3 sprigs of basil

1.) Cut off the greens from the beetroot and wash the roots. Bring water to boil in a pot. If one of your roots is much bigger than the others, cut it in half, so that they have approximately the same size. Cook the beets 20-40 minutes, depending on size, until firm to the bite (test with a fork).

2.) Rinse them in cold water. Cut off the top of the beet. Cut the rest of the root into cubes or stripes and put them in a large bowl.

3.) Stir in two eggs and the butter milk. Add the breadcrumbs and the flour. Add spices according to taste.

4.) Pre-heat the oven to 400˚F. Put the beets mixture into a buttered casserole dish. Crumble feta on top.

5.) Bake casserole in the oven for 20-30 minutes. During that time chop the herbs.

6.) Put the chopped herbs on top and serve.