Baked beetroot with mustard and green onions

4 servings

30 minutes

Baked beetroot with mustard and green onions is a dish that reflects the rich culinary traditions of Syria. The roasted beetroot gains sweetness and tenderness, while Dijon mustard adds a spicy kick that harmonizes with the freshness of green onions. A light lemon juice enhances the flavor, giving the dish a balance of acidity and freshness. Such dishes are popular in Syrian cuisine due to their simplicity in preparation and rich flavor profile. This dish is perfect as a side for meat and vegetable dishes or as an independent appetizer that highlights the taste of any festive table.

Energy value per serving

• Calories: 156.5
• Proteins: 4.9g
• Fats: 6g
• Carbohydrates: 22.9g

Ingredients

• Beet: 1 kg
• Extra virgin olive oil: 2 tsp
• Green chopped onions: 0.3 glass
• Dijon mustard: 2 tbsp
• Lemon juice: 1 tbsp
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Preheat the oven to 220 degrees.

2. Clean the beetroot from the roots and leaves, wash well, and cut it in half lengthwise. Mix with olive oil and place cut side down on a baking sheet. Bake for about 30 minutes until soft. Cool for 5 minutes and peel off the skin.

   Required ingredients:

   • Beet: 1 kg
   • Extra virgin olive oil: 2 teaspoons

3. Cut the beet into thin strips and transfer to a bowl. Add green onion, mustard, and lemon juice. Season with salt and pepper.

   Required ingredients:

   • Green chopped onions: 0.3 glass
   • Dijon mustard: 2 tablespoons
   • Lemon juice: 1 tablespoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste