Beetroot, Savory As Vegetable
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 tuber / s beetroot
- 1 lemon (s), untreated (preferably from an organic farmer)
- 3 cloves garlic
- 1 sprig rosemary, fresh
- 2 bay leaves
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the beetroot and the lemons thoroughly, quarter or eighth of the beetroot, depending on the size, but with the peel, please - I personally like it best, because that`s where all the aroma is! Of course, cut out bad spots, such as potato peelings.
- Core the lemon and also quarter or eighth. Spread the cut ingredients (beetroot and lemon) on a rolled-out piece of aluminum foil. Spread the coarsely chopped garlic cloves, the whole bay leaves and the sprig of rosemary on top. Season with salt and pepper and drizzle with very good olive oil. Wrap everything in the aluminum foil like a present, sealed as tightly as possible. Then put this parcel in the oven preheated to approx. 200 degrees and bake for approx. 30 minutes (to approx. 170 degrees). Then carefully remove (au-hot) from the oven and let cool down briefly (approx. 5 min.).
- And now comes the best: Tear open the top of the ALU foil and take a deep breath of the fragrances that are created. A wonderful composition of juicy beetroot, slightly sour due to the baked lemon and a rounded aroma due to the garlic and herbs!
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