It is always nice to have some colour on your plate and what better veggie is there for colour than the majestic beetroot. Yes, beetroot is beautiful when roasted and it is super easy to do. It adds a special splash of colour to the plate, not forgetting that it is so delicious with roast potatoes and plenty of gravy!
Beetroots are known for being used in the Middles Ages for digestion, therefore, it serves a double purpose on your plate!
For this I am using cooked beetroot, as I find this is easier. If you wish to use raw beetroot, you will need to cook for a little longer and then remove the skin after this time.
Usually in a packet of cooked beetroot (300g), you will get 4-5 beetroots. I tend to allow for 2 beetroot per person, which means that this recipe is for 2 people.
300g x Cooked Beetroot (Halves)
½ Cup x Coconut Oil
2 x Garlic Cloves (crushed)
Salt and Pepper for Seasoning
1. Preheat your oven to 200 degrees.
2. Place the beetroot in a baking tray, with the garlic and cover with the oil and seasoning.
3. Roast for 15 minutes, then remove and turn beetroot.
4. Return to the oven for a further 20 minutes.
5. Remove again and turn beetroot, once more before returning to the oven for a further 10 minutes.
6. Serve immediately, or store in fridge for the next day.
This works so well, when sliced and placed in a sandwich, which I will be covering in my ‘Sandwich Combos’ section of the Festive Feast!