Baked Beetroot with Herbs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g beetroot, small, brushed off
- 10 cloves garlic, unpeeled, squeezed
- 1 handful marjoram or oregano, the leaves torn off
- Salt and pepper, black, freshly ground
- 10 tablespoon balsamic vinegar
- 6 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Fold a 1.5 m piece of aluminum foil in half across the middle. Place beetroot with garlic and herb leaves in the middle of the foil, season with plenty of salt and pepper. Bend the foil edges up, then drizzle the vinegar and oil over the beetroot. Close the foil carefully. Bake the package on a tray in the oven for about 1 hour.
- Serve in the foil.
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