4 Serves
85 Mins
32 g
84 g
12 g
Preheat your oven to 200°C. Peel and dice the fresh beetroot into uniform cubes.
Ingredients, vitamins, and health benefits
Fresh Beetroot
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Vitamin K
258 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
627 µg / 400 µgCalcium
169 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
393 mg / 1,250 mgPotassium
1093 mg / 4,700 mgSodium
303 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
15 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Toss the diced beetroot with a drizzle of olive oil, salt, and black pepper on a baking sheet. Roast until tender, approximately 40 minutes.
While the beets roast, finely chop the onion and mince the garlic using a knife.
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until translucent and fragrant.
Add the cooked lentils to the skillet and stir in the roasted beets. Season with additional salt and pepper to taste, then serve hot.
Salt
Olive Oil
Black Pepper
Onion
Garlic
Lentils
Vitamin A
161 µg / 900 µgVitamin C
22 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
258 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
627 µg / 400 µgCalcium
169 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
393 mg / 1,250 mgPotassium
1093 mg / 4,700 mgSodium
Fiber
15 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g50
g31
g
Zinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g