Always roast beetroot with the skin and tops on then leave to cool. The skin will fall away leaving a brilliant red bulb.
Preheat the oven to 180ºC (350ºF, Gas Mark 4). Wash the beetroot and trim the top and bottom of the root without damaging the skin too much.
Place on a baking tray with the oil and water. Tightly cover the baking tray with foil and bake for 45-60 minutes or until the beetroot is tender. Check after 25 minutes and baste with the liquid to ensure they don't dry out (add more water to the tray if required). Set aside to cool before peeling off the skin - wear gloves to protect your hands from staining.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 45-60 mins |
| Ready in: | 65 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 331 kj |
| Calories | 79 kcal |
| Fat | 4.6 g |
| Saturated Fat | 0.6 g |
| Total Carbohydrate | 6.9 g |
| Total Protein | 1.6 g |
| Fibre | 2.5 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
