Beet and Carrot Casserole
Description
Homemade baked dish for tea. I use medium-sized beets and carrots for the casserole. You can adjust the quantity and proportions of vegetables to your taste. Serve the casserole warm with sour cream or your favorite fruit sauces, jam. This dish is perfect for afternoon snack or breakfast. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the beet in advance and let it cool, then peel it along with the carrot. Pour boiling water over the raisins.
- 2
Step 2
Grate the carrot on a coarse grater.
- 3
Step 3
Add grated boiled beetroot to the carrots.
- 4
Step 4
Add eggs, semolina, and sugar.
- 5
Step 5
Drain all the water from the raisins and add to the remaining ingredients.
- 6
Step 6
Mix the casserole mixture very thoroughly.
- 7
Step 7
Preheat the oven to 180 degrees. Distribute the beet-carrot mixture into ramekins or bake in one large dish. You can grease the dish with butter if desired; I don't grease it.
- 8
Step 8
Bake for 35-40 minutes. Let cool slightly and serve with sour cream.
- 9
Step 9
Ready. Serve at the table.