Beetroot crumble

February 24, 2010

Author Notes: I love the way sweet recipes can be transformed to savoury versions. Recently, I've thought of Beet clafoutis, beet rosti....beet pancakes and beet crumble. Here it goes....Kitchen Butterfly

Serves: 2


  • 1 tablespoon olive oil
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 large beetroot (about 200g), peeled and roughly grated
  • 30g cold butter
  • 40g plain flour
  • 30g parmesan cheese, finely grated
  • Pinch of ground cumin and coriander
  • Salt, to taste
  • Cayenne pepper, to taste
In This Recipe


  1. Preheat the oven to 200 degrees C
  2. Heat oil in a pan, add the sliced onions and saute with a pinch of salt for 2 -3 minutes.
  3. Add the garlic and the beetroot and fry for another 2 - 3minutes.
  4. Season with salt, pepper, ground cumin and coriander and let cook for another minute. Take off the heat.
  5. In a bowl, rub the butter and flour together until you get 'breadcrumbs'. Add the grated Parmesan to this mixture.
  6. Put the beetroot mixture in an ovenproof dish and sprinkle the crumble mix n top, using it all up. Bake for 25 - 30 minutes till the top is golden.
  7. Serve with some green veggies/salad. Enjoy

More Great Recipes:
Cobbler/Crumble|Coriander|Cumin|Vegetable|Fry|Make Ahead|Side