Baked Beetroot
4 servings
130 minutes
Roasted beetroot is a simple yet exquisite dish of European cuisine that reveals the natural sweetness of the root vegetable. Roasted in its skin, beetroot acquires a rich, deep flavor, while a marinade of balsamic vinegar, Dijon mustard, and fresh thyme adds zest and aroma. Paired with goat cheese, it becomes a true gastronomic delight. This dish can be served as an appetizer, side dish, or even as a base for salads. Roasted beetroot is loved in many countries for its versatility and health benefits as it is rich in vitamins and antioxidants. Its ease of preparation makes it an excellent choice for those who appreciate natural flavors and culinary simplicity.
1
Clean the beetroot and bake it whole at 180 degrees.
- Beetroot: 500 g
2
Then let it cool down a bit. Cut it in half or into quarters - whichever you prefer.
3
Mix vinegar, mustard, finely chopped onion, and thyme. While stirring, add olive oil.
- Balsamic vinegar: 50 ml
- Dijon mustard: 30 g
- Shallot: 1 piece
- Fresh thyme: 10 g
- Olive oil: 100 ml
4
Add salt and pepper.
5
Add beetroot and garlic to the dressing. Make sure the beetroot is fully covered with the marinade.
- Beetroot: 500 g
- Garlic: 4 cloves
6
Let it sit for 2 hours or leave it overnight.
7
This snack pairs perfectly with goat cheese.
