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By Sophie Van Tiggelen 12 Comments

Oven Roasted Beets with Herbes de Provence (Paleo – AIP – GAPS)

roasted_beets_portrait_textBeets are a favorite at our house; they taste so good and they are a great choice for a nutrient-dense and moderately starchy side dish.  Plus, they bring a touch of bright colors to your plate! Roasted beets pair well with any kind of leafy and/or green vegetables like chard, kale, lettuce, bok choy, broccoli, or leeks.

This is a recipe I prepare quite often, and always in large quantities, so that we can enjoy the leftovers for several meals.  There is a little bit of chopping involved, but once you pop the beets in the oven, there isn’t much to do, which makes it doable even for a weeknight dinner! My kind of dish!

Oven roasted beets

with herbes de Provence

To sprinkle over the vegetables, I am using my own mix of herbes de Provence.  It is quite easy to prepare yourself in advance and it will keep a long time stored in an airtight container. You can use herbes de Provence on vegetables, meat, and even fish!

For other recipes on the blog using herbes de Provence, check out this provençal roast chicken with olive tapenade, and baked spaghetti squash with ground beef and tomato-less sauce.

herbes_provence* * * * *

Roasted Beets with Herbes de Provence (Paleo-AIP)
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
This recipe is 100% compliant with the Paleo Autoimmune Protocol.
Author: Sophie Van Tiggelen
Recipe type: Vegetables
Cuisine: Paleo Autoimmune Protocol
Serves: 4-5 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil + extra for greasing the pan
  • 1 pound red beets (skin on), washed and chopped
  • 1 pound golden beets (skin on), washed and chopped
  • ½ pound yellow onions, chopped
  • ½ tablespoon herbes de Provence
  • ¼ teaspoon fine sea salt
  • Chopped fresh scallions, for garnish
Instructions
  1. Heat oven to 350° F. Set the rack in the middle of the oven. Grease the bottom of a roasting pan with olive oil.
  2. In a large bowl, combine beets, onions, herbes de provence, sea salt, and olive oil. Mix well.
  3. Spread vegetables in the roasting pan in a single layer and bake in the oven until vegetables are tender, about 45 minutes.
  4. Garnish with fresh scallions and serve hot.
  5. Bon appétit!
3.5.3208

Roasted Beets with Herbes de provence - A Squirrel in the Kitchen


The recipe for these oven roasted beets with herbes de Provence has been shared on: Paleo AIP Recipe Roundtable

Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Vegetable recipes Tagged With: AIP, autoimmune protocol, beets, easy, GAPS, herbes de provence, paleo, roasted beets, side-dish, vegetables

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

Comments

  1. Deanna says

    March 16, 2016 at 8:51 pm

    Thank you so much Sophie! I made this tonight with “rainbow beets” and it is delicious and pretty! I used a packet of Herbes de Provence plus some fresh thyme and rosemary that I needed to use up. What I loved about this is that the prep didn’t make my kitchen look like a crime scene (like some other beet methods), and I even used foil in my roasting pan so that clean-up was *nothing*. This recipe may change my ‘ugh. I only eat beets at a restaurant’ sentiment. Woohoo! ^_^

    Reply
    • Sophie Van Tiggelen says

      March 16, 2016 at 9:44 pm

      Thank you Deanna for your positive feedback 🙂

      Reply
  2. Lindsay says

    March 19, 2016 at 2:54 pm

    Hi Sophie, I love beets but they always seem so messy and time consuming to peel. Did you peel these or leave the peel on? Thanks!

    Reply
    • Sophie Van Tiggelen says

      March 19, 2016 at 6:15 pm

      Hello Lindsay!

      I don’t peel the beets! Just give them a good wash and you are good to go 🙂

      Reply

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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