Peel the beetroot and cut two notches of approx. 1 cm at the top (like a Phillips screwdriver). Add 1/2 teaspoon of sour cream and press 2 stalks of dill into the notches (crosswise). Salt and pepper well.
Wrap the beets individually in aluminum foil, the opening must be at the top so that the oven stays clean.
Cook at 170 ° for 40 - 50 minutes, depending on the size of the beets.
Served with millet, it is a very good source of iron!
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