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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Adapted a recipe from another site. I know it sounds weird, but you have to try this if you like beets and you like tomatoes. Very easy to put together and a real inexpensive side dish. We served this with some fish fillets, and the flavors complemented each other. Ingredients:
2 (14 1/2 ounce) cans diced beets |
1 (14 1/2 ounce) can stewed tomatoes |
1 small onion, diced |
1/2 cup sharp cheddar cheese |
1 -2 cup breadcrumbs |
2 tablespoons butter |
salt and pepper |
Directions:
1. Drain beets well. (I freeze the beet juice for later use.).
2. Dice onion and mix together with the stewed tomatoes.
3. Place half of beets in bottom of greased baking dish, half of the tomatoes and onion mixture and half of the cheese in layers. Season to taste with salt and pepper and add half of the bread crumbs. Dot with 1 Tbsp butter.
4. Repeat.
5. Brown in oven at 350F approximately 20 minutes.
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