Betabeles Enchilados (Spicy Mexican Beetroot)

Ingredients

• 4 medium-sized beetroots, peeled and sliced into thin rounds (500g) 4 medium-sized beetroots, peeled and sliced into thin rounds (500g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped 1 jalapeno pepper, finely chopped
• 1 serrano pepper, finely chopped 1 serrano pepper, finely chopped
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon dried oregano (2g) 1 teaspoon dried oregano (2g)
• Juice of 2 limes Juice of 2 limes
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 13g, 9g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, toss the beetroot slices with olive oil, minced garlic, chopped jalapeno pepper, serrano pepper, ground cumin, dried oregano, lime juice, and salt.
3. 3.
   Spread the seasoned beetroot slices evenly on a baking sheet.
4. 4.
   Roast in the preheated oven for 25-30 minutes, or until the beetroots are tender and slightly caramelized.
5. 5.
   Remove from the oven and let them cool for a few minutes before serving.
6. 6.
   Serve the Betabeles Enchilados as a side dish or as a topping for tacos, salads, or sandwiches.

Treat your ingredients with care...

• Beetroots — Make sure to slice the beetroots into thin rounds to ensure even cooking and a pleasant texture.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the marinade.
• If you prefer a milder flavor, remove the seeds from the chili peppers before chopping them.
• Serve the Betabeles Enchilados with a dollop of sour cream or Greek yogurt to balance the spiciness.
• Experiment with different types of chili peppers to customize the level of heat according to your preference.
• Leftover Betabeles Enchilados can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Betabeles Enchilados as a side dish alongside grilled meats or as a topping for tacos, salads, or sandwiches. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Arrange the roasted beetroot slices on a platter, allowing their vibrant red color to shine through. Drizzle some lime juice over the top and sprinkle with chopped cilantro for an appealing presentation.