Beetroot and Brussels sprouts

Ingredients for 4 servings:

• 6 tubers of yellow beetroot
• 750 g Brussels sprouts
• 2 tsp salt
• 3 shallots
• 3 tbsp olive oil
• 2 sprigs of thyme
• 2 tbsp almonds, sliced
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Wash the beets and wrap each one individually in aluminum foil. Bake in the oven at 200°C for about 75 minutes until tender. When the beets are soft, remove them and let them cool slightly. Peel the skin and cut into wedges. Trim the Brussels sprouts and halve them lengthwise. Blanch them in boiling salted water for 3 minutes. Drain and immediately refresh with cold water. Sauté the thinly sliced ​​shallots in 3 tablespoons of olive oil until translucent, split the beets and add the blanched Brussels sprout halves, and stir to combine. Finely chop the thyme leaves and add them, season with salt and pepper. Toast the sliced ​​almonds in a pan without oil until golden brown and sprinkle over the vegetables.