Directions:
- Preheat oven to 220°C
- Combine vinegar, orange juice, sugar, oil, and salt and pepper in a jug. Whisk to combine, then pour into a baking dish.
- Trim beetroot stalks, leaving 3cm attached. Gently scrub beetroot (don't peel). Pat-dry with paper towels.
- Add beetroot to baking dish, tossing to coat with orange juice mixture. Cover with foil and roast for 1 hour or until just tender.
- Cut beetroot in half and serve drizzled with pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.44 Kcal (274 kJ) | ||
| Calories from fat | 31.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Sodium | 3.39mg | 0% | |
| Potassium | 56.27mg | 1% | |
| Total Carbs | 8.11g | 3% | |
| Sugars | 7.5g | 30% | |
| Protein | 0.2g | 0% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 178 Kcal (745 kJ) | ||
| Calories from fat | 85.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 5% | |
|---|---|---|---|
| Sodium | 9.22mg | 0% | |
| Potassium | 153.06mg | 1% | |
| Total Carbs | 22.07g | 3% | |
| Sugars | 20.39g | 30% | |
| Protein | 0.56g | 0% | |
| Vitamin C | 27.8mg | 17% | |
| Iron | 0.3mg | 1% | |
| Calcium | 22.8mg | 1% | |
* 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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