Low Sodium Oven-Baked Beetroot
Elevate your healthy eating game with this delightful recipe for **Low Sodium Oven-Baked Beetroot**—a wholesome, flavorful dish that’s perfect as a side or salad topping. This heart-friendly recipe highlights the natural sweetness of earthy beets, roasted to tender perfection alongside aromatic garlic and fresh thyme. With minimal preparation, the beets are wrapped in foil to lock in moisture, ensuring a perfectly juicy texture. A drizzle of balsamic vinegar adds a tangy, gourmet touch, while olive oil enhances their richness without compromising their low-sodium appeal. Whether served warm or chilled, this vibrant dish is a nutritious, antioxidant-packed addition to your menu that’s as versatile as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Wash and scrub the beetroots thoroughly under running water to remove any dirt. Pat them dry with a kitchen towel.
Cut off the leaves and stems of the beetroots, leaving about an inch of the stem to prevent excessive bleeding during cooking.
Peel the garlic cloves and slightly crush them with the flat side of a knife.
Place the beetroots on a large piece of aluminum foil. Drizzle them with olive oil and sprinkle with the freshly ground black pepper.
Add the crushed garlic cloves and thyme sprigs around the beetroots on the foil.
Wrap the beetroots tightly in the foil to create a sealed pouch. Place the foil pouch on a baking sheet.
Roast the beetroots in the preheated oven for 55-60 minutes, or until they are tender when pierced with a fork.
Once done, carefully open the foil pouch (be cautious of the steam) and let the beetroots cool slightly.
When they are cool enough to handle, peel the beetroots by squeezing them gently, and the skins should slip right off.
Slice the peeled beetroots into wedges or rounds, depending on your preference.
Drizzle the sliced beetroots with balsamic vinegar and toss gently to coat.
Serve warm as a side dish or chill in the refrigerator and add to salads as desired.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 39.3 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1889 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
