Basic Roasted Beetroot

1. Preheat the oven to 180ºC (350ºF).

2. Wash the beetroot and trim the top and bottom of the root without damaging the skin too much.

3. Place on a baking tray with the oil and water. Tightly cover the baking tray with foil.

4. Bake for 45-60 minutes or until the beetroot is tender. Check after 25 minutes and baste with the liquid to ensure they don't dry out (add more water to the tray if required).

5. Set aside to cool before peeling off the skin - wear gloves to protect your hands from staining. Slice or cut into wedges.

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Nutrient	Quantity
Total fats	27 g
Energy	238.68 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2055 g
Water	59.2382 g
Calcium, Ca	6.195 mg
Fatty acids, total saturated 22:0	0.0348 g
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Sodium, Na	1.725 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27 g
Fatty acids, total saturated 16:0	3.0483 g
Choline, total	0.081 mg
Fatty acids, total saturated 18:0	0.5273 g
Ash	0.0415 g
Fatty acids, total saturated 18:1 undifferentiated	19.2426 g
Copper, Cu	0.0041 mg
Betaine	0.027 mg
Iron, Fe	0.1512 mg
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 18:2 undifferentiated	2.6357 g
Fatty acids, total polyunsaturated	2.8412 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Vitamin K (phylloquinone)	16.254 g
Fatty acids, total saturated	3.7282 g
Fatty acids, total monounsaturated	19.6995 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.8745 mg
Magnesium, Mg	1.185 mg
Potassium, K	0.27 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Beetroot	4	0	0	0
Water	4 tablespoons	0	0	0