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
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Ingredients
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1 tablespoon
olive oil
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1
small onion, sliced
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2
garlic cloves, minced
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1
large beetroot (about 200g), peeled and roughly grated
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30g
cold butter
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40g
plain flour
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30g
parmesan cheese, finely grated
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Pinch of ground cumin and coriander
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Salt, to taste
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Cayenne pepper, to taste
Directions
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Preheat the oven to 200 degrees C
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Heat oil in a pan, add the sliced onions and saute with a pinch of salt for 2 -3 minutes.
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Add the garlic and the beetroot and fry for another 2 - 3minutes.
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Season with salt, pepper, ground cumin and coriander and let cook for another minute. Take off the heat.
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In a bowl, rub the butter and flour together until you get 'breadcrumbs'. Add the grated Parmesan to this mixture.
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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.
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Serve with some green veggies/salad. Enjoy
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