Baked beetroot with sour cream dip

Name: Baked beetroot with sour cream dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 medium sized balls beetroot (approx. 1 kg); 20 g Butter; 3 TABLESPOONS coarse salt; 3 TABLESPOONS coarsely ground coloured pepper; 1 TABLESPOON dried oregano; 1/2 bunch Dill; 2 (200 g each) Mug of sour cream; 1-2 TABLESPOONS Caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sandwich paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 medium sized balls beetroot (approx. 1 kg)
20 g Butter
3 TABLESPOONS coarse salt
3 TABLESPOONS coarsely ground coloured pepper
1 TABLESPOON dried oregano
1/2 bunch Dill
2 (200 g each) Mug of sour cream
1-2 TABLESPOONS Caraway seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sandwich paper

Directions

1
Wash the beetroot and cook with the skin in boiling water for 20 minutes. Quench cold and remove the skin while still hot. Place the beetroot individually on two sheets of sandwich paper. Place a small flake of butter on each sheet. Sprinkle with coarse salt, coloured pepper and oregano. Wrap in the paper and place on a baking tray.
2
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for another 20 minutes. For the dip dill wash, dab dry and chop. Stir into the sour cream. Add caraway seeds. Season to taste with salt, pepper and sugar