Recipes in the world of Flavilo

Vegan potato and beetroot bake

Vegan Potato and Beetroot Bake

This vegan potato and beetroot bake is a modern and healthy take on a classic dish. The combination of potatoes and beetroot is a perfect match, creating a harmonious flavor profile. The vegan sour cream and sauteed onions enrich the dish, while the sesame seeds and fresh parsley add freshness and crunch. This dish is easy to prepare, filling, and a perfect choice for lunch or dinner.

Prep Time 20 min
Preparation 30 min
Total 50 min
320 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 4
⭕ 600 g Potatoes
⭕ 300 g Cooked Beetroot
⭕ 200 g Vegan Sour Cream
⭕ 20 ml Olive Oil
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 10 g Fresh Parsley
⭕ 15 g Sesame Seeds
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper
⭕ 0.5 tsp Nutmeg

BevĂĄsĂĄrlĂł kosĂĄr ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Boil the potatoes in their skins until tender. Let them cool completely, then slice them into thin rounds.

    2

    Cook the beetroot until tender, or use pre-cooked beetroot. Slice it into thin rounds.

    3

    In a skillet, heat olive oil and sauté the finely chopped onion and garlic until fragrant.

    4

    Preheat your oven to 350°F (180°C) and lightly grease a baking dish with olive oil.

    5

    Place one-third of the potato slices in the bottom of the baking dish, followed by a layer of beetroot. Sprinkle with the sautéed onion and garlic mixture. Season with salt, pepper, and nutmeg.

    6

    Repeat the layering process until all the ingredients are used. Finish with a generous drizzle of vegan sour cream on top.

    7

    Bake in the preheated oven for 30 minutes, or until the top is golden brown and bubbly. Before serving, sprinkle with fresh parsley and toasted sesame seeds.