Beetroot and Potato Casserole

Ingredients

• 400 g small beetroot roots (4 small)
• 0.5 stick cinnamon
• 0.5 tsp Fennel seeds
• Salt
• 400 g waxy potatoes
• 2 Apples
• 1 tbsp Lemon Juice
• 150 g sour cream (10% fat)
• Pepper
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1.

   Wash the beetroot, place it in a small pot and cover almost with water. Add the cinnamon stick, fennel seeds and ½ tsp salt, bring everything to a boil and simmer over medium heat for about 40 minutes.

2. 2.

   Meanwhile wash the potatoes and cook them in boiling salted water for about 25 minutes. While that is happening, wash the apples, use an apple corer to remove the cores, slice the apples into about ½ cm thick rounds and immediately drizzle with lemon juice.

3. 3.

   Drain the beetroot and potatoes and let them steam off for 5 minutes. Then peel them, cut into slices and layer them in a casserole dish in a brick‑layer pattern with the apple slices.

4. 4.

   Season the sour cream with salt and pepper, pour it over the layers, sprinkle with pumpkin seeds and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20 minutes to gratinate.