Beetroot from the oven

Name: Beetroot from the oven
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 Beetroot tubers (250 g each); 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 150 g Fresh cream; 7-10 Tbsp Thyme; parchment paper or baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

4 Beetroot tubers (250 g each)
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
150 g Fresh cream
7-10 Tbsp Thyme
parchment paper or baking paper

Directions

1
Peel beetroot (it is best to wear rubber gloves). Season with salt, pepper and dried thyme and wrap each tuber firmly in parchment paper. Place the packets side by side in an ovenproof dish or roasting pan.
2
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from oven, place on plates, open parcels, cut beetroot into slices, add crème fraîche and garnish with thyme.