Roasted Beetroot

Name: Roasted Beetroot
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 1 dish
Ingredients: 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.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Beetroot	Beetroot	Ingredient quantity for Beetroot in g

	Product release:	1 500
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

1 20
	Slice	10
	Bake	1
	Cool down	10

Macronutrients in 100 g

Proteins	1.6
Fats	0.2
Plaid	2.8
Net carbohydrates	6.8
Fructose	0.1
Calories	43 kcal
Indexes
Glycemic index	64
Glycemic load	4.1
Insulin index, II	45
Disease inflammatory index, DII	-0.40
Antioxidant, ORAC	1 776

Calories per dayGenderGrowth

Weight loss	Detention	Set
4%	3%	3%
972	1350	1620

BJU

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B9	272718552711
C	5762011
B6	5541221

Minerals

Nutrient	% of RDA
Fructose	??????
Betaine	383838150103
Manganese	14181722147
Zeaxanthin	13131352133
Iron	1043852
Potassium	1013111487
Copper	8881753
Fibers	7111011?7
Phosphorus	666842
Magnesium	5761843

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Vegan dishes

Very simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

294

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.

Published: 12.09.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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