Roasted Beetroot Wedges
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Ingredients
- Several small to medium sized beetroots, trimmed and peeled
- ½ tsp Sweet paprika
- ½ tsp Coriander
- ½ tsp Cumin
- 1-2 tbsp Garlic infused Olive Oil.
Method
Roast beetroot wedges can be eaten hot as a side dish with a main meal, or set aside to cool for use in salads. Yum!
Store in an air-tight container in the fridge for up to 5 days.
- Preset oven to 200°C, fan forced.
- Cut the beetroots into small wedges.
- Place the beetroot wedges in a bowl and mix with the garlic infused oil, sweet paprika, coriander and cumin until evenly coated.
- Spread the beetroot slices onto a baking tray covered with baking paper or a reusable baking sheet. Sprinkle with salt.
- Bake for 30 minutes or until just tender.
Roast beetroot wedges can be eaten hot as a side dish with a main meal, or set aside to cool for use in salads. Yum!
Store in an air-tight container in the fridge for up to 5 days.
The recipe can be printed as pdf or jpg (below)
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