Roasted Beetroot Wedges
Roasted Beetroot Wedges, a simple and super easy side dish that is so delicious and packed with goodness. The wedges have an amazingly vibrant colour that doesn't fade when the beets are roasted, and you only need salt and olive oil to bring the most out of this underrated veggie.
Servings: 4 people
Calories: 40kcal
Ingredients
- 1 medium beetroot (raw)
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Rinse the beetroot well under cold water to remove any dirt.
- Cut the beetroot into wedges, and arrange them onto a roasting tray lined with non-stick paper.
- Drizzle over the olive oil and season with salt.
- Roast the beets for 20 minutes, turn the wedges onto the other side, and roast for a further 25 minutes or until tender.
Video
Notes
- There is no need to peel the beetroot before slicing it into wedges, it's way too much of a messy job if you ask me. Simply wash it really well with cold water, and slice it into wedges.
- If the skin is nicely cleaned, once the beets are roasted, there is no need to remove the skin, it's perfectly tender and safe to eat. You can, by all means, remove it, but it's entirely up to you.
Nutrition
Calories: 40kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 161mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg