Sweet roasted beetroot

The recipe for sweet roasted beetroot came about completely by chance, as the finishing touch to an oven-cooked dinner. It fitted perfectly, because the whole meal (baked potatoes, chicken drumsticks and, of course, beetroot) was prepared in the oven, and every component took exactly the same time to cook.

So all you have to do is put it in and wait. The preparation is ridiculously simple. Completely primitive.

Just peel and cut the potatoes, add the extras and voilà. The beetroot is soft, delicately sweet, with a slight horseradish note (as beetroot has). Perfect. I recommend it.

At a glance: 

Preparation time: 5 minutes

Baking time: 2 hours

Baking temperature: 180 degrees Celsius

Serves: 2 portions

How many calories: almost like Tic Tacs, so it sort of has calories and sort of doesn’t

Ingredients for roasted beetroot:

• 3 medium beetroot
• two teaspoons of sugar
• ground black pepper

Recipe for a tasty side dish, not just for baked chicken drumsticks:

I preheated the oven to 180 degrees Celsius.

I peeled and washed the beetroot, then dried it with a paper towel. I cut it into a dozen or so pieces (you can see the size in the photos).

I shaped a „bag” out of aluminium foil, put the beetroot inside, sprinkled it with sugar and added a little ground black pepper. I closed the foil, placed it in a roasting tin and put it in the oven.

I baked it for an hour, then opened the foil „bag”. I baked it for about another hour. The beetroot must not burn; it should look like the photos below.

I was also cooking chicken drumsticks in the oven at the same time. The chicken was on the upper shelf, and the beetroot (and the potatoes, covered in another recipe) on the lower one. So if you want to cook it on the „upper” shelf, where air certainly circulates more freely, 1.5 hours may be enough for the beetroot (rather than the 2 it took in my case).

The finished beetroot should be sweet and soft, but not falling apart. The dish is ready. Enjoy!