Baked beetroot with lemon and herbs
4 servings
30 minutes
Baked beetroot with lemon and herbs is an exquisite dish that combines the earthy depth of beet flavor with the brightness of citrus notes and the aroma of fresh herbs. Chinese cuisine is renowned for its balance of flavors, and this recipe is a great example of harmony between sweetness, acidity, and spiciness. Historically, beets have been used in many cuisines around the world, but roasting them with lemon and herbs gives them a special freshness. The crispy crust, caramelized edges, and subtle aroma of marjoram and oregano make this dish perfect as a standalone appetizer or a side to main courses. Lemon juice adds zest, enhancing the vegetable's natural flavor. A wonderful choice for those who appreciate simplicity in preparation and the richness of natural ingredients.
1
Preheat the oven to 230 degrees.
2
Clean the beetroot and cut it into small segments.
- Beetroot: 700 g
3
In a large bowl, mix olive oil, oregano, marjoram, lemon zest, salt, and pepper. Add the beet and mix well.
- Extra virgin olive oil: 4 teaspoons
- Fresh oregano leaves: 1 tablespoon
- Marjoram: 1 tablespoon
- Grated lemon zest: 1 teaspoon
- Salt: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
4
Place in a single layer on a baking sheet and bake for 20-25 minutes until soft and golden brown.
5
Mix with lemon juice and serve.
- Lemon juice: 1 tablespoon
