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.
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.
- Beetroot: 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.
- Chopped green onion: 0.3 glass
- Dijon mustard: 2 tablespoons
- Lemon juice: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
