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Beetroot casserole with maple glazed walnuts

Side dish, 3-4 persons.

Equipment: Dutchdeluxes Small Rectangular Oven Dish, mandolin, brush.


  • 750 gr. Raw beetroot mixed (red, yellow, chioggia), all around the
  • same size.
  • 10 gr. Rosemary
  • 5 gr. Thyme
  • 4 tbsp. Extra virgin olive oil
  • 1 ½ tbsp. White wine vinegar
  • 50 gr. Walnuts
  • 15 gr. Butter
  • 1 ½ tbsp. Maple syrup
  • Sea salt
  • Freshly ground black pepper


  1. Heat the oven to 210 degrees Celsius.
  2. Peel the beets and keep them in separate bowls according to color. Slice the beets with a mandoline (or with a sharp knife, food processor) in thin slices of about 2 millimeters. Slice the red beets last to prevent staining.
  3. Spread the walnuts on a tray lined with baking paper and roast them in the oven for 4 minutes. Remove and let them cool-down.
  4. Remove the rosemary and thyme leaves from the stalks and mince. Mix the herbs with the oil in a bowl.
  5. Add 1 tablespoon of herb oil and ½ a tablespoon of vinegar to each bowl of sliced beets. Keep the remaining oil for later. Mix the beets well and season generously with salt and pepper.
  6. Arrange the beets in the oven dish lengthwise, by making stacks of 10 slices of the same color. Place them standing upright until the dish is full.
  7. Add 2 tablespoons of water to the oven dish and cover with the matching lid. (If the slices of beet root are too large you can also use aluminium foil) This will help create steam and cook the beets.
  8. Cook the beets in the oven for 35-40 minutes or until just ready so you can easily pierce through with a knife.
  9. Take the dish out of the oven and remove the lid. Brush the beets with some more oil. Return to the oven for another 20-30 minutes until the top is golden and the beets are cooked through. Brush with more oil in between if needed.
  10. Mince the walnuts. Melt the butter in a small frying pan on medium-low heat and add the maple syrup. Let this simmer for 2-3 minutes. Add the walnuts and a pinch of sea salt. Stir for 2 minutes until all nuts are covered and turn light brown. Let them cool down again on a piece of baking paper and spread the nuts so they don’t stick together.
  11. Garnish the beets with the walnuts