Recipe: Roasted Beetroot
Beetroots are often touted as a superfood, and although I disagree with this terminology, I do agree that they are a great food to include in your diet as they offer some significant health benefits. Even better if you can include different coloured beetroots as I have done here.
Beetroots have a high nitrate content, which has been linked to lowering blood pressure and improving heart health, as well as supporting exercise performance by increasing stamina and oxygen use. In addition, they are a good source of fibre for gut health (especially if you roast them with the skins on as I have done) and they have various plant-based compounds (polyphenols) which provide antioxidant and anti-inflammatory effects.
This is a really easy way to add beetroots to your diet as these roasted beetroots are simple to prepare and can be added as a side dish to your meals or thrown into a salad with feta cheese, rocket and tomatoes and a delicious dressing.
Number of servings: 4-6 as a side dish
Preparation and cooking time: 55 mins
Ingredients
3-4 Purple beetroots
3-4 Yellow beetroots
1-2 tablespoons of Olive oil
Salt
Pepper to taste
Instructions
Preheat the oven to 175 degrees celsius
Scrub the beetroots really well with a brush to remove any remaining earth and then slice off both ends of the beet root so you have a flat surface
Slice the beetroot in half, then quarters and then eighths so you have wedges of beetroots.
Lay the wedges out on a prepared roasting tin lined with baking paper and then drizzle with olive oil and salt
Toss them so they are coated with oil and then lay them flat on the tray.
Roast in the oven for about 45 minutes turning them a couple of times throughout.
Equipment needed
Roasting tin
Baking Paper
Top tips
You can add herbs like thyme or oregano when roasting if you want more flavour
If you’re looking for recipe inspiration, then head over to our recipe page for more delicious, healthy recipes.
