Very tasty and healthy dish. It can be eaten both as a side dish and as an appetizer. At first, I was wary of this recipe, because. I don't like unsalted beets. But the combination of beetroot and lemon was delicious. And the sauce complemented the excellent taste of the beets. By the way, Ranch sauce is of American origin. They sell sets of dry seasonings for this sauce. The hostesses only have to mix the liquid ingredients with seasonings. The photo shows a dish with half the ingredients. #beetroot #sauce ranch
Ingredients: beets weighing 120-150 g, tbsp vegetable oil, lemon juice and zest, salt, oregano, water, Ranch Sauce, mayonnaise, buttermilk / sour cream / yogurt, tsp dry garlic, tsp chopped green onion, tsp chopped parsley or 1 tsp dried, tsp sweet paprika, tsp lemon juice, black pepper, oregano, salt
Cooking method:
🔰 Peel the raw beetroot and cut it in half. 🔰 Put two wooden skewers along the beets and cut into thin slices without cutting through to the end (this is what the skewers are for). 🔰 For the marinade, mix vegetable oil, lemon juice and zest, salt. 🔰 Put the beetroot in a mold and brush liberally with marinade, trying to smear between the sliced petals.
🔰 Pour water into the mold. Cover tightly with foil and put in an oven heated to 190 degrees for about 1 hour. 🔰After an hour, remove the foil and put the mold back in the oven for 15-20 minutes to evaporate excess liquid. ⚠️ Roasting times are approximate. It depends on the size of the beets and the characteristics of the oven.
While the beets are baking, you need to make the sauce so that it has time to brew for at least an hour. 🔰 Mix all the ingredients for the sauce and mix. ⚠️The original ranch sauce uses buttermilk. It can be replaced with low-fat sour cream or natural yogurt. The proportions of seasonings can be slightly changed to your liking. I added twice as much garlic