Baked beetroot with mint
4 servings
100 minutes
Baked beetroot with mint is a refined dish of Italian cuisine that combines the natural sweetness of beets and the freshness of mint. Baking the beets preserves their rich flavor, making the texture tender and velvety. Extra virgin olive oil enhances the root vegetable's natural aroma, while sea salt and freshly ground black pepper add a subtle spiciness. Mint gives the dish lightness and a refreshing note, creating a perfect balance of flavors. This dish is great as a standalone appetizer or can serve as an elegant side to meat or fish. Italians appreciate simple yet harmonious combinations, and this recipe is a vivid example of how a few quality ingredients can create true gastronomic pleasure.
1
Preheat the oven to 200 degrees.
2
Wash the beets well and cut off the tops. Place on a foil-lined baking sheet and wrap like an envelope. Bake in the oven for about 1.5 hours until soft. Cool down.
- Baby beetroot: 500 g
3
Clean the beetroot and cut it into small circles. Transfer to a plate and drizzle with olive oil. Then sprinkle with salt and pepper. Gently mix and top with finely chopped mint.
- Extra virgin olive oil: 4 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Mint leaves: 4 tablespoons