AIP/Paleo Roasted Beetroot Medley Recipe

I love making roasted vegetables as part of my meal prep every week. This combination of fennel, beetroot and onion is such a win, that I just had to share it with you!

Let me know if you try it in the comments below!

How to eat more vegetables?

Making a big batch of oven roasted vegetables is a great way to get more vegetables into your everyday - making it easier to add to salads, your proteins and dare I say, your breakfast.

A lot of the time we think of our lunches and dinners as the only way to get in your vegetables, but breakfast is a good way too. And I don’t mean juicing or in smoothies.

This recipe pairs well with almost any protein. We recently had them with a side of meatballs in lettuce cups (pictured here).

Ingredients

Servings: 6

Prep time: 15 minutes

Cook time: 30 minutes

1kg Mixed Beetroots, peeled and cubed

2 Fennel, bulb thinly sliced

1 Medium onion, thinly sliced

4 tbsp Extra virgin olive oil

1.5 tbsp Salt

1 tsp Garlic powder

1 tsp Onion powder

1 handful of fresh thyme

Method

1. Preheat the oven to 200C/390F.

2. Peel and chop the beetroot, fennel and onion.

3. Add it to a bowl together with all the remaining ingredient and stir well to combine.

4. Add your vegetables to your sheet pan and bake in the oven for 30 minutes.

5. Halfway through the cook, remove and give it a quick stir to evenly cook. You can also choose to add your thyme at this step.