Beet is a misunderstood vegetable in this country: if anything, it ends up on our table as a pickled preserve. Yet the earthy-sweet tubers are extremely versatile in culinary terms. Here is a recipe example for an unusual vegetable dish.
Rinse the beet well and wrap each tuber tightly in a piece of aluminum foil. Bake on the broiler in the oven at 200 °C for 60 to 70 min.
Meanwhile, stir together the sour milk, creme fraiche and horseradish to make a cold sauce. Grate the apple (perhaps with peel), add to the sauce with the herbs and season with salt and freshly ground pepper.
At the end of the baking time, cut the beet in the foil like a baked potato and bring it to the table with the sauce. It is best to use a spoon to eat it.
You can also remove the beetroot from the foil before serving and bring it to the table already peeled.
Serve with fried potatoes, potato pancakes or simply baguette bread.
If you want to do without aluminum foil for environmental reasons, you can also boil the washed, unpeeled beet tubers in water for about 50 minutes, remove the skin and then serve them like boiled potatoes.
Our beet from the stove also tastes good as a supplement to hearty food, e.g. with hash browns and Matjeshering or – quite noble – with smoked salmon.
Beets are versatile: try them e