Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Serves: 4 to 6
6 to 8 medium beets, quartered
2 tbs balsamic vinegar
1 tbs extra virgin coconut oil melted
1/4 tsp salt
Preheat oven to 180°C. Lay a large piece of foil in a baking dish, lifting the sides to create an edge all the way around
Combine the beets, vinegar, coconut oil, and salt. Pour into the foil. Fold the edges of the foil up and over the beets to make a pocket for the beets to cook in, sealing the edges closed. (Alternatively, you can use a greased baking dish with a lid).
Bake for 45 minutes to 1 hour, until the beetroot is tender.