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Beetroot from the oven

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Ingredients for 6 servings:

  • 8 beetroot tubers (about 1 kg)
  • 3 tbsp olive oil
  • 2 tsp caraway seeds
  • 150 g sour cream
  • 3 tbsp dill, chopped
  • 1 handful of hazelnuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

with sour cream, dill and hazelnuts

Preheat the oven to 200 degrees Celsius. Wash and peel the beets, and cut them into quarters or sixths, depending on their size. Place them in a baking dish, drizzle with olive oil, and sprinkle with caraway seeds. Bake for about 40-45 minutes, until the beets are tender. Meanwhile, coarsely chop the hazelnuts and toast them in a dry pan. Then toss the beets with the sour cream and serve sprinkled with the dill and hazelnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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