Beetroot bake

Beetroot bake

Total: 35 Min. | Active: 15 Min.
vegetarian, Low Carb
Nutritional value / people: 467 kcal
, Fat: 28 g
, Carbohydrate: 22 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

800g boiled beets
300g raclette cheese in slices with pepper


2dl milk
2 eggs
1tsp tarragon leaves
½tsp salt
1 brown bread roll (e.g. nut bread, approx. 70 g)
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How it's done

Peel the beetroot, cut in half lengthwise and then cut crosswise into slices approx. 1 cm thick. Cut the slices of cheese crosswise into thirds. Layer both in a greased, ovenproof dish (approx. 2 l) so that the cheese slices slightly overlap the beetroot.


Mix together the milk and eggs. Finely chop the tarragon, add along with the salt, mix well. Pour the sauce over the beetroot and cheese. Cut the bread into cubes and sprinkle over the top.

Bake for approx. 20 mins. in the lower half of an oven preheated to 220°C.

Good to know
Tip: Replace the pepper raclette cheese with plain raclette cheese.


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