Beetroot with Shallots and Radish Sour Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beetroot, fresh, raw
- 400 g shallot (s)
- 3 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 3 teaspoons caraway seeds
- 150 ml sour cream
- 25 g radish (s) or
- 2 tablespoon horseradish, hotter from the glass
Print Recipe
Pin Recipe Instructions
- Peel the beetroot and cut into wedges (approx. 2 - 3 cm) and place in a roasting pan (or on a baking sheet) with the shallots (halved if necessary). Drizzle with olive oil and balsamic vinegar, season with salt and mix well.
- Roast in the oven at 200 ° C for 25 minutes. Add the caraway seeds, mix well and cook in the oven for another 20 minutes until the beetroot is soft and the shallots are golden yellow.
- Mix the sour cream with the grated radish or the horseradish from the glass, salt and pepper to taste. Serve warm with the beetroot and shallots.
- The quantities given are from the original recipe and assuming that rice is served with it. I actually always do this with a thumbs-up and without a side dish, whereby the roasting times always work out that way.
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