Spiced Beetroot

For beetroot lovers! A delicious, very low calorie, VERY low fat (0.1g!) side dish to accompany any main course. I found this recipe in Karen Meyer's 'The Artful Vegetarian' and I have adapted it slightly in posting it for the Healthy for the Holidays Challenge.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 3  beetroots
• 1  pinch ground cayenne pepper
• 1  pinch ground paprika
• 2  tablespoons cider vinegar
• 2  teaspoons honey
• 1  teaspoon cracked black pepper
•  Greek yogurt, to serve (optional)

Directions

1. Place the unpeeled beetroots on a baking tray and bake in a moderate oven for 1 hour, or until tender when pierced with a skewer.
2. Cool the beetroots until they are cool enough to handle, and wear gloves if you don't want to end up with beetroot-coloured hands! Peel and dice the beetroots. (see Note).
3. Combine the diced beetroot with the remaining ingredients in a pan over a gentle heat, and toss for 4-5 minutes, or until heated through; and serve with a dollop of Greek yoghurt (optional).
4. NOTE: If you'd like an easy recipe for making your own vegetable stock - my Vegetable Stock Recipe #135453 - start by saving the peel from the beetroots!