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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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For beetroot lovers! A delicious, very low calorie, VERY low fat (0.1g!) side dish to accompany any main course. I found this recipe in Karen Meyer's 'The Artful Vegetarian' and I have adapted it slightly in posting it for the Healthy for the Holidays Challenge. Ingredients:
3 beetroots |
1 pinch ground cayenne pepper |
1 pinch ground paprika |
2 tablespoons cider vinegar |
2 teaspoons honey |
1 teaspoon cracked black pepper |
greek yogurt, to serve (optional) |
Directions:
1. 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.
2. 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).
3. 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).
4. 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!
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