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How to bake beets for vinaigrette in foil in the oven

0
1267
Kitchen Russian
Calorie content 12.1 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 0.4 gr.
Fats * gr.
Carbohydrates* 2.5 gr.
* per 100 gr. product
How to bake beets for vinaigrette in foil in the oven
Content

Beets baked in the oven feel much tastier and sweeter in the vinaigrette than the one that was boiled. The flavorfulness of the vegetable is preserved better, because nothing goes into the broth. The baking time of beets in the oven directly depends on the size of the root vegetables. Small to medium sized vegetables bake much faster than large ones.

Ingredients

Cooking process

step 1 out of 6
Thoroughly rinse each beet under running water. If necessary, use a soft brush to remove all dirt from the surface of the peel.
step 2 out of 6
Then we spread each root vegetable on a paper towel and dry it well to remove excess moisture. Cut off pieces of foil to the size of the beets, according to the number of root crops.
step 3 out of 6
Place the foil with the shiny side up, put the beets on it and wrap it on all sides so that there are no gaps. We press with our hands.
step 4 out of 6
Thus, we wrap each root vegetable in foil. Place the beets in foil on a dry baking sheet or in a wide baking dish. Preheat the oven to a temperature of 200 degrees. We put a baking sheet with beets in it and bake for about an hour.
step 5 out of 6
By the end of the baking time, slightly unfold the beets and pierce with a thin knife: if it enters without resistance, then the roots are ready. We take out the beets from the oven and transfer them to a plate to cool.
step 6 out of 6
After cooling down, unfold the foil beets, peel them and use them as intended. Roasted, peeled root vegetables can be placed in a plastic bag and refrigerated for two to three days.
Bon Appetit!

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