This dish is an idea that came to me early this autumn and I have been tweaking it for a couple of months now and I'm so excited to share it with you because it was just delicious.
The different flavors of the dish do well together, and I have to say I'm really happy with the results. This is a great side dish, I served it on the side of fish, breaded and fried plaice. In the breading of the fish, I had a touch of chili pepper powder giving it a bit of a kick.
But the beetroot casserole works as a main dish as well and will be a filling and satisfying meal as it is with a good salad on the side, for example, arugula because of the strong flavor it has.
The casserole does take a considerate time in the oven, but I thought it was worth it. And the first hour when the vegetables are in the oven by themselves, you can spend with your family, or read, as I did. After the coconut cream mix went on the top of the veggies for the last thirty minutes, I prepared the rest of the meal.
The timing went really well, I love that the beetroots are not soggy, but were done and still had a bit bite into them. Just perfectly as I liked them to be. I used three different colors of beets, but if you have only red ones available, you can certainly use just them, the color of the casserole might be a bit more pink in that case.
I used coconut cream instead of milk and there is a difference in the consistency of the product. The cream is thicker, not liquid like milk, and thus it was the perfect product to use in a casserole when I wanted to have the casserole consistency in 30 minutes.
This dish is really quite delicious. I hope you enjoy it and have a great upcoming week!
Til next time,
BEETROOT CASSEROLE WITH COCONUT CREAM
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