Name: Roasted Beets with Lemon Parsley Marinade (Vegan, Paleo, Whole30)
Prep time: 5 min
Cook time: 50 min
Ingredients: 2 lb. beets; ¼ lemon; 2-3 tbsp olive oil; handful parsley (chopped); splash champagne vinegar (or any ligt vineagar); ¼ tsp salt; pinch black pepper

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Beets, also known as beetroots, are a nutrient-packed root vegetable. They contain essential vitamins and are a great source of folate (vitamin B9), manganese, potassium and other nutrients.

This recipe is simple and great to make ahead of time. I love having this dish at hand, adding it to salads, or enjoying as a side dish with my meals to boost my vegetable intake.

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Roasted Beets with Lemon Parsley Marinade (Vegan, Paleo, Whole30)

This Roasted Beets with Lemon Parsley Marinade is a simple and nutritious recipe. Enjoy this as a side dish or in a salad.

Prep Time: 5 mins

Cook Time: 50 mins

Yield: 8

Calories: 81kcal

Materials

2 lb. beets
¼ lemon
2-3 tbsp olive oil
handful parsley chopped
splash champagne vinegar or any ligt vineagar
¼ tsp salt
pinch black pepper

Instructions

Roasting the Beets

Preheat oven to 425°F. Wrap beetroot in aluminum foil, covering completely. (Foil alternative: rub with oil and place in an oven safe container with a lid (like a Dutch oven) to recreate the steaming effect.
Bake for 50-75 min, until beets can easily be pierced with a knife. For smaller beets, check at 30 minutes.

Peeling the Beets

Once beets are cool to touch, peel the beets by holding a beet in one hand and using your other hand's thumb to rub the skin off. The skin should rub off easily if beets are fully cooked. You can also do this in a bowl of water or under runnnig water to cool down the beets. This will also help the removal of the skin.

Marinade

Dice beets into cubes and set aside in a medium bowl.
Add 2-3 tbsp olive oil, ¼ lemon juice, splash of champagne vinegar, ¼ tsp salt, pinch of pepper, and chopped parsley to the bowl. Toss to combine. Let cool and marinade in fridge for at least 30 minutes.