Vegan, Gluten Free
Perfectly Roasted Beetroot
50 mins
Easy
4 Servings
A nutritious, flavourful roasted beetroot dish that works as a side or salad addition.
Brilliant Bases Used In This Recipe
About This Recipe
Beets are an incredible source of fibre, folate (vitamin B9), potassium, iron, manganese, and vitamin C. They’re packed with inorganic nitrates, which support healthy blood pressure and circulation, while also boosting athletic performance.
Roasting enhances their natural sweetness, making this roasted beetroot recipe deliciously versatile—perfect straight out of the oven or cold in a salad.
Plus, in Greece, even the beetroot stalks are enjoyed, showcasing how this vibrant vegetable can be entirely utilised in may recipes. Look back on the Elevated Instagram page for James's reel on how to do that.
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Ingredients
12 small/medium beetroots (approximately 1 kg / 2 lbs)
45ml (3 Tbsp) olive oil
¾ tsp dried thyme
½ tsp dried rosemary
2 tsp pink Himalayan salt
1 tsp freshly ground black pepper
30ml (2 Tbsp) apple cider vinegar
1 orange, juice
Nutrition Per Serving
Calories
120
Fats
7G
Carbs
14G
Protein
2G
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with foil and spray lightly with non-stick cooking spray for easier clean-up (optional).
In a large bowl, combine the beets, olive oil, thyme, rosemary, salt, and pepper. Toss until evenly coated.
Spread the beets onto the baking sheet in a single layer. Roast in the oven for 40–45 minutes, stirring every 15 minutes to ensure even cooking.
When the beets are caramelised and tender, remove them from the oven. Toss with the apple cider vinegar and fresh orange juice while still warm.
Taste and adjust seasoning with additional salt and pepper if needed.