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🥬 Rustic Beetroot Spinach Gratin

420 kcal · 55 min · 4 servings

Ingredients

• 500 g Spinach (frozen)
• 300 g Cooked Beetroot
• 2 Stück Onions
• 2 Zehen Garlic
• 200 ml Creme Fraiche or Sour Cream
• 50 g Parmesan (grated)
• 1 Prise Nutmeg
• 1 EL Olive oil
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius (convection fan).
2. 2. Put the frozen spinach in a sieve and let the water drain. Press it dry with your hands.
3. 3. Cut the beetroot into small cubes.
4. 4. Dice the onions and mince the garlic. Sauté them in olive oil.
5. 5. Mix the dry spinach, beetroot cubes, onion mixture, creme fraiche, parmesan, nutmeg, salt, and pepper in a bowl.
6. 6. Transfer the mixture into a baking dish.
7. 7. Sprinkle a little extra parmesan over the surface.
8. 8. Bake the gratin in the oven for 25 to 30 minutes until it bubbles and turns golden brown.
9. 9. Let the dish cool down slightly before serving.

Nutrition per serving

• kcal: 420
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 30 g