Beetroot, spicy as a vegetable

Ingredients for 2 servings:

• 3 beetroot bulbs
• 1 lemon(s), untreated (preferably from an organic farmer)
• 3 cloves garlic
• 1 sprig(s) rosemary, fresh
• 2 bay leaves
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the beetroot and lemons thoroughly. Depending on their size, quarter or eighth the beetroot, but please leave the skin on – I personally like it best, as that’s where all the flavor is! Cut out any bad spots, just like when peeling potatoes. Deseed the lemon and quarter or eighth it as well. Spread the chopped ingredients (beetroot and lemon) on a rolled-out piece of aluminum foil. Scatter the roughly chopped garlic cloves, whole bay leaves, and rosemary sprig over the top. Season with salt and pepper and drizzle with very good olive oil. Wrap everything in the aluminum foil like a present, sealing it as tightly as possible. Then place this package in an oven preheated to approx. 200°C (400°F) and bake for approx. 30 minutes (up to approx. 170°C (340°F). Then carefully remove it from the oven (it’s hot, though) and let it cool briefly (approx. 5 minutes). And now comes the best part: Tear open the aluminum foil at the top and deeply inhale the resulting aromas. A wonderful combination of juicy beetroot, a slightly tart aroma from the baked lemon, and rounded off by the garlic and herbs!