Beetroot Gratin with Onion Crust

Remove the peel from the beet and cut into 7 mm cubes. Sauté beet in olive oil, extinguish with water and let it boil. Season. Stew gently on low fire for twenty minutes.

Sauté onions in olive oil until colorless. Pour beet and cooking liquid into a buttered casserole dish. Spread the onions evenly on top. Sprinkle with Parmesan cheese.

Bake the gratin in the oven heated to 200 °C on the middle shelf for 15 minutes.

Related Recipes:

Potato and Leek Casserole with Braised OnionFor the potato-leek casserole with braised onion, peel the floury potatoes, cut into quarters or sixths and... Goulash StewFor the goulash stew, first remove the skin from the onions and cut them into cubes. Heat the oil in a large... Pork Escalope in Vegetable CreamClean the chard and rinse the stems and leaves thoroughly. Then cut the stems lengthwise 1 to 2 times and cut... Veal Cheeks Braised in Their Own Juice with Roots and Dill Green BeansFor the veal cheek braised in its own juice, first clean and peel carrots, onions, garlic. Wash the leeks and... Beetroot Soup with Polar Cod and Horseradish DumplingsFor the beetroot soup, chop onions and sauté in hot olive oil. Peel the beet and potatoes and cut into cubes... Mushroom Soup with Polenta DumplingsFor the mushroom soup with polenta gnocchi, wash and clean the carrots, turnips, celeriac, garlic, onion, leek... Fillet of Veal with Fig-Nut CrustSeason the veal fillets and fry them in a little butter so that they are still tender pink inside. Then keep... Beet Soup with HorseradishFor the beet soup, cut the pre-cooked beet into coarse cubes. Bring beet juice to a boil, add beet cubes and... Gitzi with Persillade and Fresh Garlic – PoitouFor the persillade: remove the skin from the garlic, remove the crust from the white bread. Crush the white... Hungarian Style GoulashFor the Hungarian-style goulash, first cut the goulash meat a little smaller if necessary and pat dry. Remove...