2 Serves
110 Mins
Preheat your oven to 200°C and prepare the beetroot by washing and peeling them thoroughly.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
7 mg / 1,250 mgPotassium
85 mg / 4,700 mgSodium
303 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Place the beetroot on a baking sheet, drizzle with olive oil, and roast until tender, which takes about 80 minutes.
While the beetroot roasts, finely grate the fresh ginger and squeeze the juice from the lemon.
Once the beetroot is tender, slice it into wedges, toss with the ginger, lemon juice, salt, and black pepper, and serve immediately.
9
g47
g11
g
