1/2 kg of beetroot leaves
2 medium-cooked beetroots
2 tablespoons of butter or margarine
2 tablespoons of finely chopped onion
2 tablespoons of all-purpose flour
1 cup of milk
salt and black pepper to taste
3 hard-boiled eggs, diced
1/2 cup of grated cheddar cheese
1/2 kg of beetroot leaves
2 medium-cooked beetroots
2 tablespoons of butter or margarine
2 tablespoons of finely chopped onion
2 tablespoons of all-purpose flour
1 cup of milk
salt and black pepper to taste
3 hard-boiled eggs, diced
1/2 cup of grated cheddar cheese
Wash the beetroot leaves thoroughly
Cook them in slightly salty water until tender
Drain and set aside
Chop the cooked beetroot and leaves, and reserve
In a small pan, melt the butter or margarine
Fry the onion until softened
Add the flour and milk, stirring well to combine, then bring to a simmer and cook until thickened
Season with salt and black pepper
Combine the chopped beetroot and leaves, mix well, and transfer to a baking dish
Top with grated cheese and diced eggs
Bake in the oven until hot and serve
Serves 4-6 people.
