Red Beet Casserole

For the beet casserole, grate the beets. Place grated beets in a colander and drain off any liquid. Separate the eggs. Coat casserole dish – use a small one for about 600 ml – with the oil and sprinkle with crumbs, toss.

Add the remaining crumbs to the yolks, along with the grated Parmesan, grated beets, salt and pepper. Beat the egg whites to snow and add a little salt, then the snow will be firmer.

Gently fold in the spelt flour and the yolk mixture with the beaten egg whites using a spatula. Pour into the baking dish and bake for about 35 minutes at 180 degrees until the casserole has a nice color.

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