Time for another Beet Recipe! This time, the idea was to turn beets into a sort of vegetarian meatloaf. At first, we were planning to keep it simple, but then my wife and I bought 3 cubic yards of dirt to regrade our house…so sloped/angled things are deeply embedded in our minds at the moment. That combined with the fact that we had golden and red beets in our fridge is how this dish found a bit of an artsy side. But fear not! You can make this with just one colour of beet easily, and it will be just as tasty!
We served our Beet Loaf with a side salad (that happened to have crisped up balsamic beet strips on it…because if you’re having beets, you should just go for it).
If you dig the idea of beet loaf, try our Beet Loaf (Version 2, with Couscous) recipe as well!
Time: 90 Minutes
Ingredients: To make one large Beet Loaf. We made two personal sized ones, so we cut the recipe in half, and you’ll notice that in the pictures.
- 4 Large Beets
- We used 2 Golden Beets and 2 Red Beets
- 2 Eggs
- Bread Crumbs (amount TBD until you get the right texture)
- Black Pepper
- Peel your beets, and then cut them into chunks, and boil until soft (about 40-45 minutes). If using two different coloured beets, boil them separately to keep the colours distinct.
- Remove your beets from the water, and set aside to let cool a bit.
- Preheat your oven to 350 degrees F, and grease your loaf pan(s) well with spray oil to prevent sticking later.
- Chop/pulverize your beets in a food processor. If using two different coloured beets, do the golden ones first, and then put the chopped golden beets in a bowl. Then, do the red beets, and place your chopped red beets in a different bowl.
- Whisk your eggs, and pour over your beets. If using separate bowls, pour one egg into each.
- Sprinkle some salt and pepper into your beets, and then add bread crumbs. Stir to combine, and add more bread crumbs as needed until you get a mixture that holds together nicely
- Scoop your mixture into your loaf pan.
- If using golden and red beets, put one colour in first, and then use a spatula to form it into a triangle wedge that starts out thin on one side of your loaf pan and gets progressively thicker as you get to the other side.
- Then, scoop the other colour on top, and smooth it out to fill in the rest of your loaf pan.
- Stash your loaf pan and beets in the oven, and cook for 35-40 minutes.
- Remove from the oven, turn your loaf out of your pan (this is the moment of truth as to whether you greased it well enough!).
- Plate, devour, and enjoy!
I like the slippery slope idea and can see this cut in slices where you can view said slope on the side (pun intended). Sounds great, especially since I really like beets.One thing I would suggest (and is something probably every German household cooking beets does) is to add a splash or two of the vinegar of your choice to the beets after they’re cooked. It sharpens the taste and cuts their sweetness. Try apple, white wine, red wine or other vinegars. What doesn’t work too well is the balsamico family of vinegars because they’re too sweet. 🙂
That sounds great to me! However, beets are my wife’s favorite food, and she’s not a vinegar fan…so I’d get myself into a lot of trouble if I “ruined” her beets!