Spicy Beetroot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 medium size raw beets (chopped in halves and then quartered)1/4 cup walnuts (chopped)1 tsp. rosemary (dried, OR 1 Tbs. freshly chopped)1 tsp. thyme (dried, OR 1 Tbs. freshly chopped)2 dried red chili peppers, chopped1/2 tsp. cinnamon1/2 tsp. salt2 Tbs. balsamic vinegar1 Tbs. red wine vinegarJuice of one lemon2 Tbs. extra virgin olive oil
Preheat oven to 395F (or 200C)
Take 6 medium size raw beets, wash well. Chop in halves then quarter into bite size chunks.
Drizzle 1 Tbs olive oil, 1 Tbs of Balsamic Vinegar, 1 Tbs of Red Wine Vinegar and 1 Tbs freshly squeezed lemon juice over beets (be sure to keep remaining oil, vinegar and lemon to drizzle over just before serving)
Sprinkle Rosemary, Thyme, Salt, Cinnamon, and chopped Chili Peppers over beets and toss well.
Scatter beets in an even layer over pre-sprayed baking tray and place in oven. Stir about every 15 minutes to make sure beets get evenly roasted.
10 minutes before taking out of the oven, sprinkle chopped walnuts over the top and pop back in the oven for remaining time. Beets should be slightly shriveled and can easily be stabbed with a fork.
Remove from oven and let cool. Drizzle remaining oil, vinegar and lemon juice just before serving. Add freshly ground pepper and salt to taste.
Enjoy!
Optional: Add freshly crumbled Goats feta for a tasty garnish!
Serving size: 3/4 cup
Serves: 6 (unless you're greedy!)
Number of Servings: 6
Recipe submitted by SparkPeople user MRS_MORRIS.
Take 6 medium size raw beets, wash well. Chop in halves then quarter into bite size chunks.
Drizzle 1 Tbs olive oil, 1 Tbs of Balsamic Vinegar, 1 Tbs of Red Wine Vinegar and 1 Tbs freshly squeezed lemon juice over beets (be sure to keep remaining oil, vinegar and lemon to drizzle over just before serving)
Sprinkle Rosemary, Thyme, Salt, Cinnamon, and chopped Chili Peppers over beets and toss well.
Scatter beets in an even layer over pre-sprayed baking tray and place in oven. Stir about every 15 minutes to make sure beets get evenly roasted.
10 minutes before taking out of the oven, sprinkle chopped walnuts over the top and pop back in the oven for remaining time. Beets should be slightly shriveled and can easily be stabbed with a fork.
Remove from oven and let cool. Drizzle remaining oil, vinegar and lemon juice just before serving. Add freshly ground pepper and salt to taste.
Enjoy!
Optional: Add freshly crumbled Goats feta for a tasty garnish!
Serving size: 3/4 cup
Serves: 6 (unless you're greedy!)
Number of Servings: 6
Recipe submitted by SparkPeople user MRS_MORRIS.
Nutritional Info Amount Per Serving
- Calories: 121.0
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 260.9 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.2 g
- Protein: 2.5 g
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