Roasted Beetroot

Here is how to make roasted beetroot nicely glazed with honey, balsamic vinegar, and olive oil. This is a fantastic side dish recipe that pairs well with many tasty main dishes.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch, Meal Prep, Side Dish

Servings4 servings

Calories (per serving)120.13 kcal

Ingredients

500 g cooked beetroot chopped into cubes
1 tbsp extra virgin olive oil
2 tbsp honey optional
1 tbsp balsamic vinegar
1/2 tsp salt
1 tsp dried oregano

Instructions

Preheat oven to 350°F (180°C) for 10 minutes.
In a mixing bowl, combine all ingredients and stir to combine.
Transfer to a baking tray.
Roast for 30 mins, or until the beetroot is cooked and glazed.

Nutrition

Serving: 1servingCalories: 120.13kcalCarbohydrates: 21.28gProtein: 2.07gFat: 3.71gSaturated Fat: 0.52gPolyunsaturated Fat: 0.44gMonounsaturated Fat: 2.6gSodium: 389.6mgPotassium: 416.29mgFiber: 3.52gSugar: 17.67gVitamin A: 41.25IUVitamin B1: 0.04mgVitamin B2: 0.06mgVitamin B3: 0.43mgVitamin B5: 0.2mgVitamin B6: 0.09mgVitamin C: 6.18mgVitamin E: 0.56mgVitamin K: 2.36µgCalcium: 21.92mgCopper: 0.1mgFolate: 136.46µgIron: 1.1mgManganese: 0.42mgMagnesium: 29.45mgPhosphorus: 51.18mgSelenium: 0.96µgZinc: 0.46mgNet Carbohydrates: 17.76g

Data source: USDA

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