Bear Burger

Wash the beetroots and wrap them in aluminum foil. Then place them on an oven rack, where you will bake them until soft at 200 °C. This takes approximately 50 minutes, always depending on the size of the beetroot. (If you are planning a longer barbecue, you can also bake the beetroots in foil on the grill rack.)

Place the butter in a bowl and let it soften completely. Then add finely chopped herbs and a pressed clove of garlic and mix everything thoroughly. Transfer the mixture to cling film, flatten it lengthwise, and roll it into a short, thick cylinder. Let it firm up in the refrigerator for 30 minutes.

Now, let's prepare the dip. In a small bowl, combine sour cream, add olive oil, grate lemon zest, sprinkle in ground paprika, and add salt and pepper to taste. Mix everything and let it rest for a while.