Baked Potatoes and Beetroot with Caraway | Taste of Autumn
(0)
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, simplă și reconfortantă: cartofi fragezi și cuburi dulci de sfeclă roșie rumenite la cuptor cu ceapă roșie, căței de usturoi, chimen aromat și cimbru uscat. Căldura cuptorului caramelizează sfecla și oferă cartofilor o crustă aurie crocantă, completată perfect de prospețimea pătrunjelului verde. Excelentă ca fel principal de post sau ca garnitură rustică de sezon.
Ingredients
Preparation method
Preparing the autumn vegetables
Preheat the oven to 200°C and line a large baking sheet with baking paper or grease it evenly with a little sunflower oil.
Peel the white potatoes and beetroot, then cut them into similar-sized cubes (about 2–2.5 cm) so they roast evenly.
Peel the red onion and cut it into thick wedges or separated quarters. Lightly crush the garlic cloves with the flat side of a knife blade, leaving them in their skins or half-peeled so they do not burn during roasting.
Chef's tip
If you do not want the beetroot to immediately stain the potatoes, you can toss the vegetables with oil and seasonings in two separate bowls and place them side by side on the same baking tray.
Caraway seeds release a warm aroma typical of Transylvanian cuisine and aid digestion, adding an authentic touch to oven-roasted vegetables.
27 min
Under an hour
