Beetroot bake

Total time: 35m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 467 Kcal, 28g Protein, 22g Carbohydrates, 28g Fat


  • 300 g raclette cheese in slices with pepper
  • 800 g boiled beet
  • Sauce
  • 2 eggs
  • 2 dl milk
  • 1 tsp tarragon leaves
  • 0.5 tsp salt
  • 1 brown bread roll (e.g. nut bread, approx. 70 g)

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  • 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.
  • Sauce

    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.
  • Tip:

    Replace the pepper raclette cheese with plain raclette cheese.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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