Beetroot with onion and herbs from the oven

Ingredients for 2 servings:

• 2 beetroots (fresh ones are essential!)
• 2 onions
• 1 garlic clove(s)
• 1 bunch of thyme
• 50 ml olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

wonderful aroma

Peel the beets, using a vegetable peeler if possible. Then cut into approximately 1 cm thick slices and arrange them on a baking sheet. Peel the onions, cut them into 1 cm thick slices, and place an onion slice on each beetroot slice. If you can get nice, large beets, it’s best to use large onions as well, so that the beetroot and onion slices are roughly the same size. Now make a marinade. Wash plenty of thyme and pick off the leaves. Crush the garlic clove. Stir it into the olive oil along with salt and pepper. Using a teaspoon, spread the olive oil mixture over the beetroot and onion slices. If you feel there’s still a bit too little oil, drizzle on a few more drops at the end. Place the whole thing in the oven preheated to 180°C. The baking time depends on the size of the slices. After 20 minutes, check whether the beets are tender. For me, it usually takes between 30 and 40 minutes. We usually have this type of beetroot in the evening with a bit of salad, or in this combination as a starter (then the specified amount is enough for 4 servings). It also goes very well with a bit of goat’s cheese, or with mashed potatoes as a main course. It’s also usually a good side dish for barbecues.