Spiced Beetroot

5.0(5)

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.

by bluemoon downunder·published 2005-12-02

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Vegetable

Servings

4 serving(s)

Total time

1h 10m

prep 5 min

Calories / serving

30 kcal

Ingredients (7)

serves

3 beetrootsbeetroot
1 pinch ground cayenne pepperpepper
1 pinch ground paprikapaprika
2 tablespoons cider vinegarvinegar
2 teaspoons honeyhoney
1 teaspoon cracked black pepperpepper
Greek yogurt, to serve (optional)greek-yogurt

Instructions (4 steps)

01Place the unpeeled beetroots on a baking tray and bake in a moderate oven for 1 hour, or until tender when pierced with a skewer.
02Cool 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).
03Combine 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).
04NOTE: If you'd like an easy recipe for making your own vegetable stock - my Vegetable Stock Recipe #135453 - start by saving the peel from the beetroots!

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Rich recipe — supports nutrition-aware planning.