Potatoes with beetroot from the tray and cream cheese

1.

Preheat the oven (electric stove: 200 ° C / Circulating air: 175 ° C / gas: level 3). Peel and wash fresh beetroot (attention: they stain strongly, it is best to wear disposable gloves) or allow to drain. Cut the beetroot into wedges.

2.

Cover the fresh beetroot and simmer in water for about 15 minutes and allow to drain.

3.

Peel, wash and halve the potatoes. Spread on a tray with the beetroot. Drizzle with oil. Season with sea salt and pepper. Bake in the oven for 40–45 minutes.

4.

In the meantime, wash the herbs and shake dry. Pluck the rosemary needles, thyme and parsley leaves. Chop herbs. Approx. Spread the olives and herbs on the vegetables, except for 2 tablespoons of parsley, 15 minutes before the end of the baking time.

5.

For the cream, mix together the yoghurt, cream cheese and remaining parsley. Season to taste with salt, pepper and a little lemon juice. Eat with oven vegetables.