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Whole beets with vinegar, baked in foil in the oven

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314
Kitchen Russian
Calorie content 20.9 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 0.5 gr.
Fats * 3.2 gr.
Carbohydrates* 2.8 gr.
* per 100 gr. product
Whole beets with vinegar, baked in foil in the oven
Content

When baked properly, beets are delicious. You can use this not only in salads, but also just eat it. To make the vegetable juicy and really tasty, add salt, vegetable oil and balsamic vinegar when baking. This simple combination changes the neutral sweetish taste of beets into a rich and expressive one.

Ingredients

Cooking process

step 1 out of 6
We prepare beets for baking: firstly, we choose small root vegetables, approximately equal in size to each other.
step 2 out of 6
Secondly, carefully wash them from dirt and cut off the tails. Then we prick each beet with a toothpick in several places - this will bake faster.
step 3 out of 6
Cut off pieces of foil for each beet. We also cut the parchment for baking. Lightly moisten the pieces of parchment with water and put them on foil - we will bake the beets in a two-layer structure in order to preserve the juiciness as much as possible.
step 4 out of 6
We put the root vegetables on the top layer - parchment - and sprinkle each with balsamic vinegar. Then pour a little olive oil and sprinkle with coarse salt.
step 5 out of 6
Now we wrap each beet tightly in parchment with foil in the form of a bag. We put the beets wrapped in foil on the wire rack and set in an oven preheated to 220 degrees to the middle level. We bake for forty to fifty minutes.
step 6 out of 6
We check the readiness by piercing the roots with a thin knife: if the blade enters without resistance, then the vegetables can be taken out. If you feel that the beets are still damp, then continue baking. We take out the finished beets from the oven, unfold and let cool. We peel and use as directed.
Bon Appetit!

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