Beet moussaka

You can make beet moussaka as a vegetarian dish, using only dairy products, or with chicken, ham, chicken toast, etc. I made it with a mixture of cream and kosok cream and it was great. The most important thing is that it is young, it is cut very thin and that there is enough liquid to cook it nicely ... a super nice lunch or a side dish to some fine meat!

Preparation steps

Preheat the oven to 200 C. Cut the beets as thin as possible. Combine all other ingredients and pour over the beets. Bake covered for half an hour, then reveal to reduce the temperature to 170 C and bake for another half hour or until the beets are completely soft.

Serving

If you are adding meat, put a beet roll a piece of meat, then pour everything finely and bake.

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