Beet & Root Bake
Author: Kaylie Kist
Recipe type: Vegetarian
Prep time:
Cook time:
Total time:
- 300g Medium sized potatoes, peeled and thinly sliced
- 150g Beetroot, cooked and sliced
- 200ml Vegetable stock
- 1 pack of Quorn mince
- 1 chopped Onion
- 1 carrot
- A few mushrooms
- 3 cloves of Garlic
- 2 tbs Olive Oil
- 1 tablespoon chia seed
- 50-70g Blue cheese
- 100g Grated cheese
- A few sprigs of Oregano and Thyme chopped (or dried: 1 teaspoon of each)
- White Pepper
- Peel and thinly slice the potatoes
- Pre-heat oven 200oc/ gas mark 6
- Place in a pan of salted water and parboil for 8 minutes.
- Drain the potatoes, run under cold water to cool off.
- I am using some left-over cooked beetroot. Thinly Sliced
- Chop the onion, carrot, and garlic & gently fry in oil for approx 4 minutes
- Once soft, add the mushrooms, fry further until brown.
- In a 30cm ovenproof glass dish, place the fried vegetable mix
- Pour over the olive oil.
- Add the uncooked pack of Quorn mince
- Sprinkle the herbs & chai seeds, season with white pepper.
- Pour over 200ml boiled vegetable stock. Gently stir the other ingredients together in the dish.
- Arrange the sliced potatoes and beetroot on top
- Drizzle with olive oil and a few remaining herbs, season to your own liking
- Crumble/ Scatter both the cheeses evenly on top
- Place in the oven at 200oc and bake for 30 - 35 mins
Recipe by Sustarian Living at https://www.sustarianliving.com/489-2/
3.5.3208