Roasted beets with mozzarella

Beetroot is an exceptional food. It has detoxifying effects, an antibacterial effect, is recommended for high blood pressure, and for better digestion, acts as a prevention of cancer. We consume it mostly in a sealed form as a side dish, we juice it into drinks. Try its roasted version with Slovak mozzarella.

Clean the beetroot and cut into wheels or marigolds. Put on a baking tin, sprinkle with salt, sprinkle with olive oil and sprinkle with cumin, pepper and salt. Cover with aluminum foil. Because the beetroot is baked longer than the other ingredients, bake at 180 ° for about 20 minutes.
Clean the onions and cut into crescents.
We can use sweet potatoes or pumpkin hokkaido. Clean the sweet potatoes and cut them into pieces. If you have a pumpkin hokkaido - do not peel it, just wash it, cut it in half, remove the middle part with seeds with a spoon and cut into 2-3 cm thick horseshoes.
If we do not have sweet potatoes or pumpkin hokkaido, mashed potatoes is also suitable.
Add potato / pumpkin, onion to the baking tray, sprinkle with olive oil, add squeezed garlic, herbs and mix. At the end, put the garlic cloves in the skin and let them bake again.
Put the mozzarella before baking and let it bake.
In the end, we can sprinkle a bit with balsamic and parsley.

Thanks for the recipe Katke H.