As part of our Treat Yourself Better challenge I have been trying my very best to eat in season, Irish vegetables. Beetroot is amazing for so many reasons. It is easily grown in Ireland and is such a beautiful vegetable, adding colour to any dish. They are also great to use in both sweet and savoury recipes and are rich in nutritious value too. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium, all great for keeping our immune systems strong during the winter.
One of my favourite ways to eat beetroot is to roast it with coconut oil and rosemary. It is so simple so I wanted to share this recipe with you.
3 Irish grown beetroots
1 handful of fresh rosemary
1 teaspoon of Maldon salt
1/2 a cup of coconut oil
- Preheat your oven to 180 degrees
- Line a baking tray with grease proof paper
- Cut the beetroot into either thin slices for crisps or thicker chunks for chips
- Place the beetroot onto the lined baking tray
- Pour 1/2 cup of melted coconut oil over it
- Evenly sprinkle the Maldon salt and rosemary
- Place the tray in the oven for 20-25 minutes for crisps or 30-35 minutes for delicious chunky beet chips
- Enjoy with some tahini and lemon dip or part of your Sunday roast