Oven-baked beetroot

Ingredients for 4 servings:

• 6 beetroot, fresh
• Coconut oil or olive oil
• 1 tbsp fresh herbs, e.g. rosemary

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Delicious alternative to classic oven-baked vegetables and perfect as a side dish

First, preheat the oven to approximately 175°C (fan oven). Peel the beets. Tip: It’s best to do this over the sink, as the beets will stain all surfaces. If you like, you can also wear gloves to prevent staining your hands. The beets lose a lot of liquid while cooking in the oven. For 2 people, I recommend using about 2-4 beets, and for 4 people, 4-6 or more, depending on whether there are any other side dishes. After peeling, slice the beets. Brush the baking tray with oil. Then arrange the beets on top, drizzle with a little oil or brush the beets with it. Sprinkle with salt, pepper, and rosemary, and place the baking tray in the oven. Depending on the thickness of the slices, the beets will need about 10 minutes (for very thin slices) to 30 minutes (for thicker slices). Turn the slices over about halfway through. An alternative to slicing the beetroot is to cut it into long sticks, resulting in beetroot fries. Alternatively, you can also deep-fry the beetroot in oil, but make sure you use oil that can withstand high temperatures. Oven-baked beetroot tastes great without any sauce. If you don’t want to miss out on a sauce, I recommend simply serving it with herb quark.