Vegan, Gluten Free
Elevated oven-roasted beets
60 mins
Easy
4 servings
Beetroots are an incredibly versatile vegetable, high in fibre, vitamins and minerals, but low in calories and still filling. As such they can help with weight balance while providing great nutrition.
Brilliant Bases Used In This Recipe
About This Recipe
Beetroots are an incredibly versatile vegetable, high in fibre, vitamins and minerals, but low in calories and still filling. As such they can help with weight balance while providing great nutrition.
They are high in vitamin C, iron, B6, folate (the natural form of folic acid or vitamin B9), potassium and magnesium. They also contain phytonutrients called betalains that can help reduce inflammation in the body. Their high nitrate content converts to nitric acid, which may reduce the oxygen cost of low-intensity exercise as well as enhance tolerance to high-intensity exercise.
We recommend making a bunch of them together. You can keep these in sealed container in the fridge for 3-5 days, or cover with vinegar and hold in a fridge for 2-3 weeks.
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Ingredients
2-3 organic beetroots
Sprinkle of sea salt
2tsp olive oil
Nutrition Per Serving
Calories
47
Fats
1G
Carbs
10G
Protein
2G
Method
Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)
Remove the stalks and root thread, sash throughly and then dry off
In a foil pouch, cover the beet with a little oil and sprinkle with salt over the skin. Add a clove of garlic or a sprig of thyme if you like, then roll in the foil to enclose. This allows the beetroot to both bake and steam, retaining its colour, flavour and nutrient value
Cook in the oven for 45-60 minutes (batch cook several or alongside other foods (do not put the oven on for just one beetroot!)
Once tender, the beetroot should fall off a knife under gravity
Allow to cool in the foil for 20 minutes before peeling the skins away and then dicing / slicing.
