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.
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:
- Preheat oven to 375°F.
- 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.
- Lay out a large piece of tinfoil. Wrap and seal beets. (Or place beets in a greased baking dish and cover.)
- Roast the foil package for 1 hour or until beets are tender when poked with a fork.
- 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.)
- Serve warm or chilled in salads.
- 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
Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.
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