Follow these steps for perfect results
Beetroot
peeled, cut into pieces
Red Onion
peeled, cut into 8 pieces
Garlic
whole
Coarse Salt
Coarsely Ground Green Pepper
Fresh Lemon Thyme And Oregano Leaves
Grape Seed Oil
Plum Flavoured Balsamic Vinegar
Sour Cream
Feta Cheese
crumbled
Poppy Seeds
Preheat the oven to 200C.
Line a baking tray with aluminum foil.
Wash beetroots and peel them.
Cut beetroots into 3 or 4 pieces and place on the lined tray.
Peel onion and garlic cloves; cut onion into 8 pieces and place along with whole garlic cloves among the beetroot pieces.
Sprinkle with salt, pepper, and fresh green herbs.
Add oil and balsamic vinegar, then make a little bag with the foil to keep in the juices and steam during cooking.
Place the tray in the oven and bake for 1 hour.
Take out and carefully open the bag.
Serve hot beetroot with sour cream, its own juice, and sprinkled with crumbled feta and poppy seeds.
Expert advice for the best results
Roast other root vegetables alongside the beetroot for a colorful and flavorful side dish.
Adjust the amount of balsamic vinegar to taste.
Everything you need to know before you start
10 minutes
The beetroot can be roasted a day in advance.
Serve warm, drizzled with extra balsamic glaze and a generous sprinkle of feta and poppy seeds.
Serve as a side dish with grilled chicken or fish.
Enjoy as a light lunch with a side of crusty bread.
Complements the earthiness of the beetroot.
Acidity cuts through the richness of the cheese.
Discover the story behind this recipe
Beetroot is a common ingredient in Mediterranean cuisine, known for its health benefits and vibrant color.
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