Portuguese beet and potato casserole

This simple beet casserole can be a meal in itself, or it can be used as an entree. It contains all the health benefits of cooked beets, plus a full range of essential protein and a small portion of fat in the form of butter.

A Portuguese acquaintance described this dish to me, but this recipe is my own version of Portuguese beet and potato casserole. First, rather than simply using ordinary white potatoes, I've used a selection of Little Gems: purple, red and white. Also, I used red onion rather than yellow cooking onion, and Almond milk rather than the dairy milk which would normally found in a Portuguese home.

Portuguese beet and potato casserole

Yield: 4 - 6 servings

Oven: 190℃ (350 ℉)

Ingredients:

1 cup mashed purple, red and white Little Gem potatoes with skins intact

1 cup red onion, thinly sliced

2 medium-sized beet roots, steamed, grated

 2 eggs, lightly beaten

½ cup grated Parmesan

½ cup Almond milk, scalded

 1 tablespoon butter (or ghee), plus 1 teaspoon butter to coat the oven dish

fresh ground sea salt

 fresh ground black pepper corns

Preparation:

1. Prepare oven dish by rubbing the inside with 1 teaspoon of butter. Set aside.

2. Mix the grated beet, mashed potato and sliced onion.

3. Beat eggs lightly, then add Parmesan. Combine. Fold into beet mixture.

4. Add milk, 1 tablespoon of butter, salt, and pepper. Mix. At this point, the mixture will be purple. Have no fear; heat will alter the colour of this mixture.

5. Turn the mixture out into the prepared oven dish.

6. Bake for 50 - 60 minutes. Serve immediately.

Oven fresh Portuguese beet and potato casserole