Beetroot and carrot casserole

See how to make beetroot and carrot casserole. This is a recipe from a foreign cookbook, at first I doubted that it would turn out delicious, because I don't really like beets, but I'm happy with the result.

Ingredients

• Beets - 2 Pieces
• Carrots - 2 Pieces
• Onions - 1 Piece
• Tomato paste - 1 tbsp. the spoon
• Butter - 50 Grams
• Egg - 2 Pieces
• Sour cream - 1 tbsp. the spoon
• Flour - 1 Glass
• Salt - 2 Pinches

Directions

1. Rinse the onion, peel off the husk. And cut either into half rings or into small pieces.
2. Rinse the beets well, peel and grate on a coarse grater. Rinse, peel and grate the carrots as well. Put the grated carrots, beets and chopped onions in a separate deep bowl.
3. Next, break the eggs into a bowl, add salt. Mix everything well. Then add the tomato paste and flour, and mix everything very well. Place the casserole dough in a baking dish, cover it with special baking paper or grease with butter. Send the casserole to the oven for about an hour, at 180 degrees.
4. Remove the casserole from the oven and let it cool slightly. Transfer it carefully to a dish and serve. Bon Appetit!