Cold Roasted Beetroot with Tomato and Garlic

1. 1 Beetroot≈ $2.50 per kg 110 g
2. 2 Tomatoes≈ $4.67 per kg 65 g
3. 3 Tomato pastepack 140 g ≈ $1.00 4 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Sunflower oil 9 ml
6. 6 Ground black pepper 1 g
7. 7 Bay leaves 1 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and grate the beetroot¹ coarsely, dice the tomatoes² finely, and press the garlic⁴.

2. Place the beetroot¹ in a pot, add 50 ml water, and simmer covered for 20 minutes.

3. Stir in the tomatoes², tomato³ paste, oil, salt, black pepper, and a bay leaf.

4. Simmer another 10 minutes on low heat until the beetroot¹ is tender.

5. Add the garlic⁴, stir, then remove from heat and discard the bay leaf.

6. Cool to room temperature and refrigerate for at least 30 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.