Spiced Beetroot
At a Glance
- Prep
- 5 minutes
- Cook
- 1 hour 5 minutes
- Total
- 1 hour 10 minutes
- Servings
- 4 serving(s)
Categories
- Side Dish
- Vegetable
- Australian
- Oven
- Stove Top
- Easy
Dietary
- Egg-free
- Low Cholesterol
- Low-fat
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
For beetroot lovers! A delicious, very low calorie, VERY low fat (0.1g!) side dish to accompany any main course. I found this recipe in Karen Meyer's 'The Artful Vegetarian' and I have adapted it slightly in posting it for the Healthy for the Holidays Challenge.
Hands-Free Mode Off
Equipment
baking tray, oven, pan
Ingredients
- 3 beetroots
- 1 pinch ground cayenne pepper
- 1 pinch ground paprika
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- 1 teaspoon cracked black pepper
- Greek yogurt, to serve (optional)
Instructions
Place the unpeeled beetroots on a baking tray and bake in a moderate oven for 1 hour, or until tender when pierced with a skewer.
Cool the beetroots until they are cool enough to handle, and wear gloves if you don't want to end up with beetroot-coloured hands! Peel and dice the beetroots. (see Note).
Combine the diced beetroot with the remaining ingredients in a pan over a gentle heat, and toss for 4-5 minutes, or until heated through; and serve with a dollop of Greek yoghurt (optional).
NOTE: If you'd like an easy recipe for making your own vegetable stock - my Vegetable Stock Recipe #135453 - start by saving the peel from the beetroots!
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