Oven Baked Beets and Shallots
by Editorial Staff
An excellent vegetable side dish of baked beets and shallots, which goes well with meat or fish.
Ingredients
- Red or yellow beets – 180 g
- Shallots (chopped) – 2 onions
- Olive oil – 2 teaspoon
- Lemon juice – 2 teaspoon
- Sage or tarragon (chopped) – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
Directions
- Turn on the oven to preheat to 210 degrees.
- Cover a two-liter heat-resistant form with parchment, put the beets and shallots cut into quarters.
- Drizzle with oil, sprinkle with salt and pepper.
- Cover the tin with foil and place in the oven. Bake for about 20 minutes, then remove the foil and cook the beets and shallots for another 10-15 minutes, until the beets are soft.
- Remove the finished vegetables from the oven, allow to cool slightly, then peel the beets, put in a salad bowl, and put the shallots there.
- Drizzle the vegetables with lemon juice and sprinkle with sage or tarragon.
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