Baked Beets

Ingredients

Beets 500 g

Olive oil 100 g

Balsamic vinegar 50 ml

Garlic 4 cloves

Dijon mustard 30 g

Thyme 10 g

Shallot 1

Peel the beets and roast them whole at 180°C. Then let them cool slightly. Cut them in half or quarters – whichever you prefer.

Mix the vinegar, mustard, finely chopped onion, and thyme. Stir constantly, then add the olive oil. Season with salt and pepper.

Add the beets and garlic to the dressing. Make sure the beets are completely covered with the marinade. Let them marinate for 2 hours or overnight.

 This appetizer pairs perfectly with goat cheese.

Enjoy!