Mustard and chili chicken wings with roasted red beet

This dish is not very complicated but rather slow because of the red beets, it takes at least an hour and a half to cook and roast. The chicken wings cook quickly, 30-45 minutes in the oven. This is a square meal but but not very heavy, it's perfect for a weekday lunch that you can easily  put together if you have chicken wings in the freezer and some red beets.

Ingredients for 2 servings:

• 10 chicken wings
• 2 tbl spoons of mustard
• 2 tbl spoons of chili sauce
• 2 teaspoons of honey
• 2 teaspoons of barbecue sauce
• 4 red beets
• 2 big tbl spoons of sour cream 
• 4 cloves of garlic
• oil, salt, freshly ground pepper

Peel the beets ( I suggest using rubber gloves ) and dice them. Sprinkle some salt on them and put them in a pan with some oil. Cover the pan and let the beet become soft, stir it from time to time. Meanwhile chop the garlic fine and add to the beets at some point. 

Lay the chickens into a fireproof dish, add salt and pepper. Mix the ingredients of the marinade together and pour it onto the chicken. Stir it well so that all the pieces are covered in the marinade. Cover the dish with aluminium foil and put it in the oven at 200 deg Celsius for 30-45 minutes, then remove the cover and roast the chickens until the skin becomes golden and crispy. 

When the beets are done, pour them into another fireproof dish, add the sour cream, stir it well, add some salt if neccessary, then put this into the oven too. Roast them until the sour cream becomes creamy, stir it from time to time. And it's done! :)