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Braised Beetroot with Balsamic, Thyme and Walnut Topping - Simple & Refined

Braised beetroot with balsamic, thyme, and walnut topping is a true feast for the palate and wonderfully uncomplicated. As a little cat with a great love for fresh, healthy ingredients, I especially love this dish because it perfectly combines the earthy sweetness of the beetroot with the subtle acidity of the balsamic and the aromatic notes of fresh thyme. The crunchy walnut topping provides the necessary bite and turns this meal into a fine, little experience. Whether you are looking for a quick lunch or an elegant side dish for the evening, this dish is always an excellent choice. Preparation is child's play: simply put everything in a dish and let the oven do the work. I promise you, the scent that fills your kitchen while it bakes is simply wonderful. Without any complicated techniques or processed products, you can enjoy a healthy, nutritious meal that warms body and soul. Grab your apron and let's cook this wonderful recipe together – it's absolutely foolproof!

Ingredients

Preparation

1

Preheat your oven to 200 degrees (Celsius).

2

Carefully peel the beetroot (400 g) and cut them into bite-sized cubes. A little tip from me: Wear disposable gloves so your paws don't get as red as mine!

3

Mix the beetroot (400 g) with the balsamic vinegar (20 ml), olive oil (15 ml), and sea salt (2 g) in a small baking dish.

4

Place the thyme (3 sprigs) sprigs on top of the vegetables.

5

Put the dish in the oven for about 35 minutes until the beetroot is nicely tender and glazed.

6

Meanwhile, coarsely chop the walnuts (30 g) and toast them briefly in a pan without fat until golden brown.

7

Remove the dish from the oven, remove the thyme sprigs, and sprinkle the toasted walnuts (30 g) over it just before serving. Enjoy!

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