Beetroot with Onion and Herbs from Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 beetroot (must be fresh!)
- 2 onions)
- 1 clove garlic
- 1 bunch thyme
- 50 ml olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the beetroot using a potato peeler. Then cut into approx. 1 cm thick slices and spread on a baking sheet. Also peel the onions, cut into 1 cm thick slices and place a slice of onion on each beetroot slice.
- If you can get nice, large beetroot, it is best to also use large vegetable onions so that the slices of beetroot and onion are about the same size.
- Now make a marinade. To do this, wash plenty of thyme and pluck the leaves off. Press the clove of garlic. Stir into the olive oil together with salt and pepper.
- Now use a teaspoon to spread the olive oil mixture over the beetroot and onion slices. If you have the feeling that there is still a little bit of oil left, drizzle with a few more drops at the end.
- The whole thing is now in the oven preheated to 180 ° C. The baking time depends on the size of the slices. After 20 minutes, test whether the beetroot is soft. For me it usually takes between 30 and 40 minutes.
- We usually have this type of beetroot in the evening with a little salad or in this combination as a starter (then the specified amount is enough for 4 servings). A bit of goat cream cheese or mashed potatoes as a main course also goes very well with it. It is usually also well received as a side dish for grilling.
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