Oven Beetroot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 beetroot, fresh
- Coconut oil or olive oil
- 1 tablespoon herbs, fresh, e.g., Rosemary
Print Recipe
Pin Recipe Instructions
- First preheat the oven to approx. 175 ° C (circulating air).
- Peel the beetroot.
- Tip: It makes sense to do this over the sink, as the beets will rub off on all surfaces. If you want, you can also put on gloves so that your hands don`t get discolored. The beetroot loses a lot of liquid during cooking in the oven. I therefore recommend using around 2 - 4 beets for 2 people, and 4 - 6 or more for 4 people. Depending on whether there are other side dishes.
- After peeling, cut the beets into slices.
- Brush the tray with oil. Then spread the beetroot on top, drizzle some oil over it or brush the beets with it. Pour the salt, pepper and rosemary on top and place the tray in the oven.
- Depending on the thickness of the slices, the beetroot takes about 10 minutes (for very thin slices) to 30 minutes (for thicker slices). After about half the time, the panes should be turned once. An alternative to the slices is to cut the beetroot into long sticks so that you end up with beetroot fries. Alternatively, the beetroot can also be deep-fried in oil, making sure that oil is used that can be heated to a high temperature.
- The oven beetroot tastes very good without sauces. If you don`t want to do without a sauce, I recommend a herb quark with it.
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