On Thursdays, I visit my local Farmer’s Market. I usually come back with bags of delicious organic seasonal veggies from our local Organic Farmer: Shillingford.
Last couple of weeks, I’ve brought back home some gorgeous golden beetroots. They are ideal to make a hearty bake for a veggie Sunday roast dinner.
Preparation: 35 minutes
40 minutes 200C
Serves: 6 people
- 4 medium cooked golden beetroots
- 5 eggs
- 2 cloves chopped garlic
- 100 gr. wholewheat flour
- 400 ml. milk
- 1/2 cup yogurt
- 2 tbsp. olive oil
- 75 gr. grated cheese of your choice (cheddar, gruyere, etc.)
- 1/2 tsp. fenugreek
- 1/4 tsp. nutmeg
- 1 tsp (Kallo) vegetable powder broth/bouillon
- 1 tsp French mustard
- herbs: chives, thyme
- salt, pepper, olive oil (for the pan)
- butter (for the oven dish)
Heat the oven at 200C.
Peel the cooked beetroots (beetroots take an hour to cook boiled in water, so allow an hour or two for them to cool down).
In a big bowl, mix flour, spices, mustard, grated cheese, chopped garlic, herbs, stock powder, eggs, yogurt, olive oil, salt and pepper. Pour the milk little by little.
Spread butter on the whole surface of a big fruit cake dish. Place the beetroots at the bottom. Finally, pour the batter in the dish.
Bake for 40 minutes until fully baked (test with a knife) and golden.