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Can't-Beet-This Bake

VegetableCasseroleGastro-Pub

Time: 30 minutes

Yield: 6 servings

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About

This one is truly unbeet-able! Can't-Beet-This Bake adds a little pep to the main of your meal. These juicy, tangy, root veggies are sweetened and sprinkled with something savory (breadcrumbs!) to create the perfect pair for your dinner. Super easy and delightfully delicious, you really Can't-Beet-This Bake!

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Ingredients

  • 4 tablespoons butter, melted, plus 3 tablespoons butter, cold, divided
  • 4 tablespoons cornstarch
  • 1 cup water
  • 4 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 3 tablespoons horseradish
  • 4 cups beets, cooked and chopped
  • 1/3 cup dry breadcrumbs
  • parsley, to taste, for garnish

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a 2-quart pot, add 4 tablespoons of the melted butter and the cornstarch and mix, while gradually adding the water.

Step 3 -Cook the butter mixture over medium heat, stirring constantly, until it starts to thicken.

Step 4 -Add the brown sugar, the salt, the horseradish, and the beets to the butter mixture and stir to combine.

Step 5 -Pour the beet mixture into the prepared baking dish and top with the breadcrumbs. Dot with the remaining 3 tablespoons of the cold butter.

Step 6 -Bake the beet bake until the crumbs are browned, about 20 minutes.

Step 7 -Serve the beef bake garnished with the parsley.

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