Roast Beetroot

Roast Beetroot

ROAST BEETROOT

I just love beetroot.  I particularly love it roasted or pickled.  This easy roast beetroot recipe is a favourite in our family and although not a keto purist, I have adapted this recipe to be as keto and low-carb friendly as possible.  3 medium beets are used in this recipe and this will enable you to serve 3 wedges of beetroot per serving (which is plenty as a side dish with your favourite roast).  Each serving of 3 wedges will deliver just 3.5 net carbs, so if you love beetroot too, you can enjoy it regularly when they are in season!


Ingredients – For 4 Servings

  • 3 medium Beets (approximatrely 200g)
  • 3 tblsp Olive Oil
  • 1 clove of Garlic (crushed)
  • 1 teaspoon of Bocha Sweet granular sugar substitute
  • Salt & Pepper
  • Pinch of fresh Thyme (dried will be ok, too)

Method

  • Preheat the oven to 175*C
  • Line a baking tray or dish
  • Wash the beets well under cold running water.  Wear rubber gloves to prevent your hands from staining. Top and tail the beets and then cut each into 4 wedges
  • Place the wedges on the baking tray and drizzle with the oil.  Sprinkle the garlic and sugar over the top, together with salt & pepper.
  • Bake in the centre of the oven for 20 minutes, turn the wedges over and bake for a further 15-20 minutes until tender.
  • Once tender, remove from the oven and sprinkle with a little fresh (or dried) Thyme to serve.

This dish can be served hot from the oven, or cold as an accompaniment to cold meats or chicken. Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING. 

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