Oven Potatoes and Beetroot with Dip

Ingredients

• 2 large starchy potatoes
• 2 medium beetroot
• oil
• 200 g Sour Cream
• 2 tsp Dijon mustard
• Salt
• pepper (from grinder)
• 2 tbsp chives rings

Instructions

1. 1.

   Wash, brush, and lightly oil the potatoes and beetroot. Wrap each individually in aluminum foil and place on a baking tray. Roast in a preheated oven at 200 °C for 50 minutes.

2. 2.

   Whisk together sour cream and mustard; if needed, add 1–2 tbsp water and season with salt and pepper.

3. 3.

   Remove the vegetables from the oven. Open the foil: peel the beetroot and slice it, cut slits into the potatoes and break them slightly. Arrange on plates, drizzle with sauce, and sprinkle with chives rings before serving.