Baked Beetroot with Sour Cream and Feta Cheese

Preheat the oven to 200C. Line a baking tray with aluminum foil.

Wash beetroots and peel them; do not worry, peeling this amount will not colour your hands. You can wash your hands after. Cut beetroots into 3 or 4 pieces and place on the lined tray.

Peel onion and garlic cloves, cut onion into 8 pieces and place along with whole garlic cloves among the beetroot pieces. Sprinkle with salt and pepper and fresh green herbs as well.

Add oil and balsamic vinegar then make a little bag with the foil to keep in the juices and steam during cooking. Place tray in the oven and bake for 1 hour.

Take out and carefully open the bag. Serve hot beetroot with sour cream, its own juice and sprinkled with crumbled feta and poppy seeds.