Directions:
- 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 Vegetable Stock - start by saving the peel from the beetroots!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.02 Kcal (59 kJ) | ||
| Calories from fat | 0.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 0.69mg | 0% | |
| Potassium | 17.58mg | 0% | |
| Total Carbs | 3.38g | 1% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 3.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 120.33 Kcal (504 kJ) | ||
| Calories from fat | 2.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 0% | |
|---|---|---|---|
| Sodium | 5.91mg | 0% | |
| Potassium | 150.96mg | 0% | |
| Total Carbs | 29.02g | 1% | |
| Sugars | 24.78g | 12% | |
| Dietary Fiber | 1.57g | 1% | |
| Protein | 0.63g | 0% | |
| Vitamin C | 0.7mg | 0% | |
| Iron | 0.6mg | 0% | |
| Calcium | 30.2mg | 0% | |
* 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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