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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