Roast beetroot with fennel and lemon.

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Orange beetroot.  I prefer the taste of this beetroot to the usual purple variety.  Of course, all beetroots have good bowel loosening capabilities.  Generally a good thing after the seasonal excesses.

Orange beetroot. I prefer the taste of this beetroot to the usual purple variety. Of course, all beetroots have good bowel loosening capabilities. Generally a good thing after the seasonal excesses.

  • 2 large beetroot
  • 1 fennel bulb
  • 1 organic, waxless lemon, gently scrubbed.
  • 2 tblspns coconut oil – or clarified butter
  • Celtic sea salt and black pepper.

Serves 2 – 3

  1. Heat the oven to 190°C/375°F.
  2. Scrub the beetroot, top and tail them, cutting off any grotty bits.
  3. Cut the beetroot into 2cm/1″ cubes.
  4. Cut the fronds off the fennel and slice into 5cm/¼” strips.
  5. Chop up the lemon – about half the size of the pieces of beetroot.
  6. Melt the coconut oil or butter in a flame proof roasting pan.
  7. Coat the beetroot, fennel and lemon in the oil and spread them about the pan.
  8. Roast for 30 – 40 mins.

 

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