Directions:
- Preheat oven to 425 degrees. Line a cookie sheet with parchment.
- Peel and slice the beets and onion. Slice the cauliflower.
- Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment.
- Oven roast the vegetables for 30 minutes or until tender.
- In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.35 Kcal (1274 kJ) | ||
| Calories from fat | 123.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.67g | 21% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1354.01mg | 56% | |
| Potassium | 912.64mg | 19% | |
| Total Carbs | 41.41g | 14% | |
| Sugars | 13.23g | 53% | |
| Dietary Fiber | 6.94g | 28% | |
| Protein | 8.31g | 17% | |
| Vitamin C | 46.2mg | 77% | |
| Iron | 3.3mg | 18% | |
| Calcium | 70.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 69.52 Kcal (291 kJ) | ||
| Calories from fat | 28.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 21% | |
|---|---|---|---|
| Cholesterol | 0.56mg | 1% | |
| Sodium | 309.31mg | 56% | |
| Potassium | 208.48mg | 19% | |
| Total Carbs | 9.46g | 14% | |
| Sugars | 3.02g | 53% | |
| Dietary Fiber | 1.59g | 28% | |
| Protein | 1.9g | 17% | |
| Vitamin C | 10.6mg | 77% | |
| Iron | 0.7mg | 18% | |
| Calcium | 16mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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