Books & Spoons Recipe for BEETROOT CASSEROLE WITH COCONUT CREAM

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. 

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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,
~ Cheers!

BEETROOT CASSEROLE WITH COCONUT CREAM

​(Makes a side dish that serves 4 people)

• 4 Medium sized beetroots in different colors, peeled and diced small
• 2 shallots, peeled and chopped
• 1 Chinese garlic, peeled and chopped fine
• 1 bunch of spring onions, thinly sliced
• 1 TBSP Olive Oil
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• salt + pepper

CREAM MIX:

• 1 tetra of coconut cream ca 400 ml / 14 fl oz
• 30 g / 1 oz peppered cream cheese
• 1 cup of shredded mozzarella/cheddar cheese mix

1. Heat the oven to 170C / 350 F
2. Prepare all the vegetables as directed
3. Toss the vegetables together with the olive oil
4. Add the dried herbs and salt and pepper, mix well
5. Set the vegetable mix in a dutch oven or casserole dish and into the hot oven for one (1) hour
6. Mix the peppered cream cheese with the coconut cream using a whip.
7. Add the shredded cheese and mix well
8. Take the casserole from the oven and carefully (not to burn yourself) spread the coconut cream mixture on top of the vegetables. 
9. Set back into the oven for thirty (30) minutes.
10. Cover the casserole with aluminum foil (or lid of the dutch oven) if the color is getting to be too dark
11. Take off from the oven and let it sit for 5-10 minutes before serving.

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