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Beetroot in the oven

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Ingredients for 1 servings:

  • 2 small beetroots
  • 1 tsp sour cream
  • 4 sprigs of dill
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel the beetroot and cut two notches, approximately 1 cm across, into the top (like a Phillips screwdriver). Add 1/2 teaspoon of sour cream and press two dill sprigs into the notches (crosswise). Season generously with salt and pepper. Wrap each beetroot individually in aluminum foil, with the opening facing up to keep the oven clean. Bake at 170°C fan/convection oven for 40-50 minutes, depending on the size of the beetroot. Served with millet, it’s a great source of iron!

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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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