Description
Roasted Beetroot and Garlic is a flavorful and healthy side dish or salad topping that features tender, caramelized beetroots and roasted garlic cloves. This vegan dish is easy to prepare and pairs well with a variety of main courses.
Ingredients
Scale
For the Roasted Beetroot:
- 4 medium beetroots, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
For the Roasted Garlic:
- 1 bulb of garlic, cloves separated but unpeeled
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Ingredients: In a large mixing bowl, combine the beetroot wedges and garlic cloves. Drizzle with olive oil and balsamic vinegar. Add salt, pepper, and thyme if desired. Toss to coat.
- Roast the Mixture: Spread the beetroot and garlic in a single layer on a lined baking sheet. Roast for 35–40 minutes, stirring halfway, until the beetroot is tender and caramelized.
- Finish and Serve: Cool slightly, squeeze out the roasted garlic cloves, and mix with the beetroot. Serve as a side dish or topping.
Notes
- Consider adding crumbled goat cheese or feta for extra flavor.
- Leftovers can be stored in the fridge for up to 4 days and enjoyed cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 110
- Sugar: 7g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
