Baked beetroot with meatballs

Name: Baked beetroot with meatballs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 5 Onions; 600 g beetroot; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS dried oregano; 4-6 Tbsp Oil; 50 g dried porcini; 1 Bread roll (from the previous day); 1/8 l Milk; 300 g Pumpkin (e.g. Hokkaido); 250 g Celeriac; 750 g floury potatoes; 0?$? Branches of rosemary; 2–3 Garlic cloves; 300 g mixed minced meat and lamb (substitute minced beef); 1 Egg; 1 heaped tbsp. flour; 50 g Butter; 7-10 Tbsp Nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

5 Onions
600 g beetroot
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS dried oregano
4-6 Tbsp Oil
50 g dried porcini
1 Bread roll (from the previous day)
1/8 l Milk
300 g Pumpkin (e.g. Hokkaido)
250 g Celeriac
750 g floury potatoes
0?$? Branches of rosemary
2–3 Garlic cloves
300 g mixed minced meat and lamb (substitute minced beef)
1 Egg
1 heaped tbsp. flour
50 g Butter
7-10 Tbsp Nutmeg

Directions

1
Peel 4 onions and cut into slices. Wash beetroot thoroughly, peel, halve and cut into slices. Mix both on a baking tray with approx. 1/2 tsp salt, 1 tbsp oregano and 2-3 tbsp olive oil.
2
Bake in a hot oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 50 minutes.
3
Pour 200 ml of boiling water over the porcini mushrooms and leave to stand for about 30 minutes. Soak rolls in milk.
4
Wash the pumpkin, possibly peel and remove seeds. Celery and potatoes peel and wash. Cut everything into pieces and cook covered in salted water for about 25 minutes.
5
Wash the rosemary and put something aside for garnishing. Pluck the needles from the remaining branches. Sprinkle over the beetroot about 20 minutes before the end of the baking time.
6
Peel and finely dice 1 onion. Peel and finely chop the garlic. Drain, squeeze and finely chop the porcini mushrooms. Knead well with minced meat, onion, garlic, 1 tablespoon oregano, bread roll with milk, egg, salt, pepper and flour.
7
Form 8-10 meatballs from the mince mixture.
8
Heat 2-3 tablespoons of oil in a large frying pan. Fry the meatballs for about 5 minutes on each side. Drain potatoes and vegetables. Add butter and mash coarsely with a potato masher. Season to taste with salt and nutmeg.
9
Arrange meatballs, beetroot and puree. Garnish with rosemary. Drink tip: e.g. Saku beer (from Estonia's oldest brewery).