Beetroot Crumble Recipe

Name: Beetroot Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, sliced; 2 garlic cloves, minced; 1 large beetroot (about 200g), peeled and roughly grated; 30g cold butter; 40g plain flour; 30g parmesan cheese, finely grated; Pinch of ground cumin and coriander; Salt, to taste; Cayenne pepper, to taste

Servings: persons

1 tablespoon olive oil
1 small onion, sliced
2 garlic cloves, minced
1 large beetroot (about 200g), peeled and roughly grated
30g cold butter
40g plain flour
30g parmesan cheese, finely grated
Pinch of ground cumin and coriander
Salt, to taste
Cayenne pepper, to taste

1
Preheat the oven to 200 degrees C
2
Heat oil in a pan, add the sliced onions and saute with a pinch of salt for 2 -3 minutes.
3
Add the garlic and the beetroot and fry for another 2 - 3minutes.
4
Season with salt, pepper, ground cumin and coriander and let cook for another minute. Take off the heat.
5
In a bowl, rub the butter and flour together until you get 'breadcrumbs'. Add the grated Parmesan to this mixture.
6
Put the beetroot mixture in an ovenproof dish and sprinkle the crumble mix n top, using it all up. Bake for 25 - 30 minutes till the top is golden.
7
Serve with some green veggies/salad. Enjoy

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, sliced, 2 garlic cloves, minced, 1 large beetroot (about 200g), peeled and roughly grated, and more.

Yes, Beetroot Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beetroot Crumble

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