Beet casserole
Description
The recipe won't take much time. With the arrival of autumn, beetroot dishes have become some of the most popular in our family. My cookbook already includes quite a few beetroot recipes, although earlier I only knew about vinaigrette, borscht, and herring under a fur coat. Now we also prepare beetroot puree soups, salads, various casseroles, and other delicious dishes. Today I'd like to offer you a recipe. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the beets in advance until soft. Cooking time for beets depends on their size and can range from 1 to 3 hours. I cooked a medium-sized beet for an hour and a half. Also, be sure to boil (or bake in the oven) the chicken breast in advance.
- 2
Step 2
Grease a heat-resistant baking dish with vegetable oil and sprinkle with a small amount of breadcrumbs.
- 3
Step 3
Slice the boiled beetroot into thin circles or half-circles (about 5-6 mm thick). Place the beet slices at the bottom of a baking dish. Fill any gaps with small pieces to completely cover the bottom with beets.
- 4
Step 4
Cut the onion into cubes and sauté over medium heat until translucent. Cut the boiled chicken breast into small pieces and mix with the onion. Peel the tomato (by pouring boiling water over it for a couple of minutes, making a cross-shaped incision, then removing the skin) and dice into small cubes. Add the tomatoes to the chicken mixture and mix well. Add chicken seasoning, salt, and pepper to taste. Mix thoroughly once again. Spread the resulting mixture over the beets.
- 5
Step 5
Mix mayonnaise with sour cream, add minced garlic, basil, salt, and pepper to this mixture. Stir well. Spread the resulting dressing over the top of the casserole.
- 6
Step 6
Finish with a layer of hard cheese grated on a fine grater. Place the casserole in the oven for 20 minutes (temperature - 180 degrees).
- 7
Step 7
The beet casserole is ready. It can be served hot or cold. Enjoy your meal!