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Baked beetroot with balsamic vinegar

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Ingredients for 8 servings:

  • 8 large beetroots
  • 4 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 4 garlic cloves
  • 100 g pumpkin seeds
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

great side dish to meat, also tastes lukewarm

Simmer the beets in water with a little salt for about 30 minutes. Rinse the beets in cold water and peel off the skin. Wear gloves to avoid red hands. Then cut the beets into wedges. Mix together the oil, vinegar, crushed garlic, pumpkin seeds, salt, and pepper. Pour the marinade over the beets and mix thoroughly. Cook for 40 minutes in an oven preheated to 200°C. Season with salt and pepper, if desired.

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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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