Roasted Beetroot
Beetroot is roasted in halves until tender, then peeled and served in wedges or used in salads. It is a simple vegetable side dish with fiber.
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Servings: 4 (1 serving ≈ 375 gram)
Digestion time: 4 hour
Ingredients: beetroot (1500 g).
Rinse the beets thoroughly and line a baking tray with foil.
Cut the beets in half and place them on the tray with the cut side up.
Bake over low heat until tender, then cool and peel. Serve in wedges or use as an ingredient in salads.
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