Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.