Low Sodium Oven-Baked Beetroot
Elevate your veggie game with this vibrant and heart-healthy Low Sodium Oven-Baked Beetroot recipe, a perfect combination of simplicity and flavor! Roasted to tender perfection, these earthy beets are infused with the subtle aromatics of fresh thyme, garlic, and a drizzle of olive oil, creating a naturally sweet and savory side dish without the need for added salt. Finished with a splash of tangy balsamic vinegar, this low-sodium recipe brings out the beets' natural sweetness while adding a layer of complexity to every bite. Whether served warm alongside your favorite main or chilled in salads for a refreshing twist, this nutrient-packed dish makes a wholesome and colorful addition to any meal. Ideal for a heart-healthy lifestyle, these roasted beets are easy to prepare and full of flavor, all while being low in sodium and rich in antioxidants!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces medium beetroots
- 2 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
- 6 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
- 3 cloves garlic cloves
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Wash and scrub the beetroots thoroughly under running water to remove any dirt. Pat them dry with a kitchen towel.
Step 3
Cut off the leaves and stems of the beetroots, leaving about an inch of the stem to prevent excessive bleeding during cooking.
Step 4
Peel the garlic cloves and slightly crush them with the flat side of a knife.
Step 5
Place the beetroots on a large piece of aluminum foil. Drizzle them with olive oil and sprinkle with the freshly ground black pepper.
Step 6
Add the crushed garlic cloves and thyme sprigs around the beetroots on the foil.
Step 7
Wrap the beetroots tightly in the foil to create a sealed pouch. Place the foil pouch on a baking sheet.
Step 8
Roast the beetroots in the preheated oven for 55-60 minutes, or until they are tender when pierced with a fork.
Step 9
Once done, carefully open the foil pouch (be cautious of the steam) and let the beetroots cool slightly.
Step 10
When they are cool enough to handle, peel the beetroots by squeezing them gently, and the skins should slip right off.
Step 11
Slice the peeled beetroots into wedges or rounds, depending on your preference.
Step 12
Drizzle the sliced beetroots with balsamic vinegar and toss gently to coat.
Step 13
Serve warm as a side dish or chill in the refrigerator and add to salads as desired.
Nutrition Facts
| Serving size | (605.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 524.4 |
| Total Fat 29.0g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 433.1mg | 0% |
| Total Carbohydrate 60.6g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 39.3g | |
| Protein 10.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 147.0mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1888.9mg | 0% |
Source of Calories