Roasted beets placed in a cast iron skillet.

Roasted Beets

Beets are a pretty amazing vegetable. They are loaded with essential vitamins and nutrients and potentially offer health benefits such as reducing inflammation in the body, lowering blood pressure, and are a good source of fiber that aids in digestive health.

I have always been a fan of beets and was pleasantly surprised to discover how easy they are to make. Enjoy these roasted beets as part of a salad or as a side, and start reaping the benefits of these colorful and delightful veggies.

Serves 2

Ingredients for Crohn's- and UC-friendly roasted beets:

  • 2 fresh beets
  • 1 tablespoon olive oil (about 1 tablespoon for every 2-4 beets)
  • Salt and pepper to taste

Roasted beets directions:

  1. Preheat oven to 375°F.
  2. Wash beets under cold water and cut off the top and bottom. Cut beets into 1-inch cubes and toss with olive oil, salt and pepper.
  3. Lay out a large piece of tinfoil. Wrap and seal beets. (Or place beets in a greased baking dish and cover.)
  4. Roast the foil package for 1 hour or until beets are tender when poked with a fork.
  5. Using rubber gloves or paper towels, rub the beets and the skins will just slide right off. (Or you can use a fork and knife to peel the skin away and keep it cleaner.)
  6. Serve warm or chilled in salads.

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Nutrition facts

Per Serving

  • calories: 74
  • carbohydrate: 10g
  • cholesterol: 0mg
  • dietary fiber: 2g
  • fat: 3.7g
  • potassium: 306mg
  • protein: 1.7g
  • saturated fat: 0.5g
  • sodium: 77mg
  • sugars: 8g

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