Beetroot onion bake

Beetroot onion bake

A delicious vegetarian side dish with a robust flavour that's a perfect match for beef

By , 21 September 2015
Beetroot onion bake
  • Ready in: 70 mins
  • Serves: 4
  • Price: 75p per serving
Nutritional Info
Each 378g serving contains
  • Energy 1147KJ 274KCAL
    14%
  • Fat med
    12.6g
    18%
  • Saturates med
    5.8g
    29%
  • Sugars low
    11g
    12%
  • Salt low
    0.6g
    10%
of your reference intake.
Typical energy values per 100g: 303kJ/72kcal.
Ingredients
  • 40g butter
  • 1 onion, halved and thinly sliced
  • 1 tbsp sunflower oil
  • 500g raw beetroot, peeled and sliced
  • 500g potatoes, peeled and sliced
  • 2 tbsp chopped dill, plus extra for garnish
  • 300ml hot vegetable stock
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish with some of the butter.

  • Cook the onion in the oil and 15g of the butter until soft and translucent.

  • Layer the beetroot, potato and onion in the dish, scattering the dill between each layer. Heat the stock and pour over the bake to come just below the top layer. Dot the remaining butter over the top.

  • Cover loosely with foil and bake for 30 minutes. Take off the foil and cook for another 20-30 minutes until the veg is tender when pierced (the exact cooking time depends on the size of the beetroot. Spoon off any excess liquid before serving.