Beet & Tomato Casserole

This is the kind of recipe you find tucked inside a handwritten cookbook from the 1940s, and it deserves a comeback.

Layers of tender diced beets and stewed tomatoes get topped with grated cheese and bread crumbs, then baked until everything is bubbly and the top turns golden and crisp.

The earthy sweetness of the beets plays off the tangy acidity of the tomatoes in a way that just works, even if it sounds unusual at first glance.

It’s humble, unfussy, and exactly the kind of side dish that makes a roast chicken dinner feel complete.

Kitchen Tips

• Use boiled beets that are diced into small, even pieces so they layer neatly and cook evenly alongside the tomatoes.
• Don’t skimp on the bread crumbs. They soak up the juices from the tomatoes and beets and turn into a crispy, golden crust on top.
• Swap the lard for butter if you prefer. Either way, dotting fat between the layers is what keeps the casserole moist and gives the bread crumbs something to crisp up in.