Hungry? But it should be quick and healthy at the same time? Then try beet from the oven with thyme and rosemary!
I love any dish where you just put the ingredients together on a baking sheet and then put it in the oven.
Wait a short while, in the meantime enjoy the heavenly aroma, arrange and then so really enjoy.
That's exactly how I felt the first time I took beet out of the oven.
I picked up a recipe somewhere once and had quite a surplus of beets in the garden this year. Many tubers were just about the size of a walnut. So they went straight into the oven.
And lo and behold. My new favorite beet recipe was born.
I could not help but immediately start writing down the recipe.
I have since grown so fond of the recipe that I stock up on new beets every Saturday at the market :)
Table of contents
Why you should prepare beet in the oven
First of all, because it saves you a lot of work. The tubers are simply quartered and briefly seasoned. That's it already.
And that's a good thing, because anyone who has ever peeled beet knows what a mess that can be.
By just cutting them up quickly and then placing them directly on the tray, there's little chance that the kitchen will turn you red from top to bottom.
I do not peel the tubers because I buy them at the organic market. Thorough washing is quite enough.
I only cut away places that I can't get clean, despite washing. If the peel stays on, the beets are not so dry when baking.
You are completely flexible with the spices. You can add various herbs and oils as the mood takes you. I prefer to keep it very simple.
Another reason is the blood-red tuber itself. It is mega healthy and bursting with vitamins and minerals.
You will find in beet
- vitamins: B1, B2, B6, vitamin C, beta-carotene as a precursor for vitamin A and folic acid.
- also the minerals calcium, iron, zinc, potassium, sodium, magnesium and phosphate
So you are prepared for the cold season and stay fit. I'm sure that once you've tried this recipe, you'll go to the market every week and stock up on new tubers :)
In the mood for more beet? Try it:
This recipe is
- vegetarian
- vegan
- healthy
- quickly prepared
- also suitable for novice cooks
Are you ready? Then let's get started right away! If you don't want red fingers or nails, it's worth wearing gloves. But with a little skill you can do it without.
Recipe: beet from the oven
Here you will find very detailed step-by-step instructions for this recipe. It is ideal for those who have not cooked with beet often or have never prepared oven vegetables. I explain here every step in great detail.
If you've made oven vegetables before and are just looking for inspiration, you'll find a quick version of the recipe at the end of this post with exact nutritional information per serving.
Ingredients
- 600 g beet (about 6 medium-sized tubers)
- 3 tablespoons olive oil
- 8 sprigs thyme
- 2 sprigs rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
Also: knife and board, bowl and gloves.
Prepare beet
Preheat the oven to 180° top-bottom heat.
Cut the leafy greens from the beet. You don't have to throw it away, you can prepare it like spinach or add it to smoothies!
Wash the tubers thoroughly under running water.
Tip: Put on gloves. The color of the beets is difficult to get off your fingers and stubbornly persists, especially under the fingernails.
You don't have to peel the beets unless the peel is very damaged or can't be gotten clean even with water. If that is the case, use a vegetable peeler.
Cut the beet in half with a very sharp knife. The larger the tubers, the harder this can be. I therefore like to use medium to small beets for this.
Depending on the size of the beet, it may be necessary to quarter it and possibly even chop it again. This reduces the baking time enormously.
Off to the baking tray
Line a baking tray with baking paper. Now place the beet pieces on the tray. Make sure that there is enough space between them so that they can all be baked evenly.
Drizzle them with a little olive oil, you do not need much, because the beets contain a lot of water by nature. The oil now only ensures that the flavor is better transported later and that the beets become a little crispy on the cut surface.
Pluck thyme and rosemary into small pieces. If you like, you can also do this directly with a knife and simply chop the herbs.
Spread the herbs evenly over the beet.
Don't forget the salt and pepper before it goes into the oven.
Bake beet in the oven
Place the tray on the middle shelf. The beets now need 15 to 25 minutes at 180° top-bottom heat, depending on their size.
During this time they become slightly crispy on the outside and nice and soft on the inside. After 15 minutes, you can remove the first piece and cut it in half on the board. You will immediately notice whether the beet is cooked or needs more time.
By the way, you don't need to turn the pieces if you make sure that the cut surface is facing up. The shell can easily withstand the high temperatures on the baking tray.
Take the tray out of the oven and enjoy the red wedges fresh. If you like, you can sprinkle fresh parsley on top now.
What goes well with red beets from the oven?
I prefer to eat a dip of sour cream, herbs, garlic and salt with the cooked beets. Vegans take plant-based sour cream like soy cream or a dip made from pureed Cashews*.
If this is still not filling enough for you, I can recommend potatoes. You can either cook them in the pot or put them in the oven together with the beet.
Of course, what always goes with it is a big bowl of colorful autumn salad. Maybe with a few pieces of cooked pumpkin, carrots, apples and nuts? Or quite classically a green salad.
Beet is also a good side dish for meat and fish dishes.
How you can refine beet from the oven
Not quite convinced yet? Then you can of course refine the recipe as you wish. If you have no idea what fits best, here is a small list of inspirations.
- Agave syrup* or add honey to the olive oil
- A little white wine vinegar or aceto balsamico
- Put the pumpkin, carrots and potato in the oven at the same time
- Caraway
- Curry
- Spice mixture Ras el Hanout
- Marjoram, oregano
- Onion or leek
- Feta
- Garlic
- Ginger
And here, as promised, the short version of the recipe for those who regularly prepare oven vegetables.
Recipe for beet from the oven
Ingredients
- 6 medium size Red beets approx. 600 gram
- 3 EL Olive oil
- 8 Branches Thyme
- 2 Branches Rosemary
- ½ TL Salt
- ½ TL Coarse pepper
Equipment
- 1 knife and board
- 1 bowl
- Gloves
Anleitung
- Preheat the oven to 180° top-bottom heat.
- Put on gloves. Cut the beet into pieces. I cut them in half and then cut them into quarters. If the tubers are large, it is worth making even smaller pieces to shorten the baking time.6 medium beet
- Place the beet on a baking tray that you have previously lined with baking paper.
- Drizzle the olive oil over the pieces. Pluck the thyme and rosemary sprigs into small pieces and spread them on the tray.3 tablespoons olive oil, 8 sprigs thyme, 2 sprigs rosemary
- Salt and pepper and then it's off to the oven.½ tsp. salt, ½ tsp coarse pepper
- You can take the beet out of the oven when it is soft. This is the case after 15-25 minutes, depending on the size of the pieces. If you are unsure, you can poke them with a knife and immediately notice if they are already cooked.
Nährwerte
Our conclusion
If you're looking for a quick and easy recipe for beets, you'll love this tutorial. It doesn't get any more uncomplicated than this. Baking really brings out the flavor of the beet. At the same time, the herbs make it lose its strong earthy flavor.
In short, a recipe you're sure to fall in love with!
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