Recipe Background
You don't need a salesman to convince you that Baked Beet Casserole is the best. But here's the pitch: This bake is the best blend of beet-y flavors you'll ever bite--believe it! It's sweet, it's tangy, and it has a nice, buttery crunch to top it off. This main will meet all your tastebud's needs and exceed every expectation; you'll never turn back to any other dish. Still not sold? Whip up your own Baked Beet Casserole; it's a guarantee you won't be disappointed.
You don't need a salesman to convince you that Baked Beet Casserole is the best. But here's the pitch: This bake is the best blend of beet-y flavors you'll ever bite--believe it! It's sweet, it's tangy, and it has a nice, buttery crunch to top it off. This main will meet all your tastebud's needs and exceed every expectation; you'll never turn back to any other dish. Still not sold? Whip up your own Baked Beet Casserole; it's a guarantee you won't be disappointed.
Ingredients
- 4 tablespoons butter melted
- 4 tablespoons cornstarch
- 1 cup water
- 4 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 tablespoons horseradish
- 4 cups beets cooked
- 1/3 cup dry breadcrumbs
- 3 tablespoons butter cold
Directions
- Preheat the oven to 350 degrees F.
- Grease a 13x9-inch baking dish.
- In a medium saucepan over low heat, blend 4 tablespoons of the melted butter and the cornstarch, adding the water gradually, until the mixture starts to thicken, stirring constantly.
- Add the sugar, the salt, the horseradish, and the beets to the butter mixture.
- Pour the beets mixture into the prepared dish.
- Top the beet mixture with the breadcrumbs and 3 tablespoons of the cold butter.
- Bake, uncovered, until the breadcrumbs are golden brown, about 20 minutes.
- Serve.
×
