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Beetroot in peel, whole baked in foil in the oven

0
172
Kitchen Russian
Calorie content 12.1 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 0.4 gr.
Fats * gr.
Carbohydrates* 2.5 gr.
* per 100 gr. product
Beetroot in peel, whole baked in foil in the oven
Content

We offer one of the ways to bake beets. My root vegetables, do not peel, wrap in foil, sprinkle with salt before this and sprinkle with balsamic vinegar. We send the beets to the oven and wait for their readiness. That's all. Thanks to additives, the sweet taste of the vegetable

Ingredients

Cooking process

step 1 out of 7
For baking, choose small beets so that they bake faster. We select root vegetables of more or less the same size so that they are cooked in the same time. Rinse the beets thoroughly in water. Cut off the “tails” from it, dry it with a paper towel.
step 2 out of 7
We prick each beet with a toothpick in several places.
step 3 out of 7
Cut off pieces of foil for each beet. Place the root vegetables on the glossy side of the foil and squeeze lightly with your hands.
step 4 out of 7
Sprinkle the beets with coarse salt and sprinkle with balsamic vinegar. You can also use apple cider vinegar.
step 5 out of 7
Tightly wrap each root vegetable separately.
step 6 out of 7
Place the beets wrapped in foil in a suitable shape or on a baking sheet. We put in an oven preheated to 190 degrees at a medium level. We bake for forty to forty five minutes. If the beets are large, then it will take more time to bake. Towards the end of baking, you can pierce the beets with a knife: if there is no resistance during piercing, then the vegetables can be taken out.
step 7 out of 7
We take out the finished beets from the oven, unfold them from foil and let cool. Peel the baked beets and use them as intended. Such beets are stored unpeeled in the refrigerator for three to four days.
Bon Appetit!

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