Oven roasted Beet and kohlrabi dish. @gluten-mania #beetroot

Oven-Baked Beet & Kohlrabi 

A festive, elegant dish that’s easier than it looks!

#ovenrosted #ovenrostedbeets #beet #beetsalad #glutenmania #salat #kohlrabi #kolorabi #kolor #vegi #coulrful #festive #festivesalad #festive #loveveg #ovenrostedveggies #Vegetarian #vag #vega #veggilove #healty #healtydish #healtyveggie

Ingredients:

4 small beets

4 small kohlrabi

4 tbsp olive oil

Salt & coarse black pepper

Sauce & Toppings:

1 cup (200 ml) yogurt

1 cup (150 ml) sour cream

1 tbsp lemon juice Balzmic vinegar  pomegranate vinegar

A handful of mint and basil (or other herbs)

60g feta cheese (sheep/goat/Bulgarian)

A handful of any chopped nuts

Instructions:

Prep veggies: Peel beets and kohlrabi, trim tops for stability, and slice thinly but not all the way through (use wooden spoon handles as guides).

Wrap and bake: Place each veggie on parchment-lined foil, drizzle with oil, salt, pepper, and ¼ cup water, and seal into tight packets. Bake at 200°C for 60 mins until tender.

Unwrap (careful—steam!), drizzle more oil, and bake open for 15 minutes until golden. Cool slightly.

Sauce: Mix yogurt, sour cream, lemon juice, some of your herbs ( leave some for garnish ), salt, and pepper.

Serve: Spread sauce on a platter and top with veggie fans, crumbled feta, nuts, extra herbs, and vinegar.

Make ahead: You can keep the veggies for 3 days; the sauce is fresher.

This baked beet and kabi dish is a flavor [Music] bomb. Roasted beets and kabi on creamy yogurt topped with tangi goat cheese, fresh herbs, crunchy nuts, and a drizzle of balsamic glaze. Sweet, savory, crispy, creamy. Your taste buds will thank you. A tasty way to stay healthy. You have to try this.