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Roasted Beets and Carrots

Prep Time:

15 min

Total Time:

2 hr 15 min

Makes:

10 servings, 3/4 cup (175 mL) each

What You Need!

4 beets (1 lb./450 g), trimmed

6 carrots (1-1/4 lb./565 g)

2 tsp. olive oil

1/2 cup KRAFT CATALINA Dressing

2 tsp. ground ginger

Make It!

HEAT oven to 425°F.

WRAP each beet in foil. Bake 1 hour 15 min. Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.)

REMOVE beets from oven; cool. (Do not unwrap.) Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 min.

UNWRAP beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots along with combined dressing and ginger; toss to coat. Bake 15 min. or until vegetables are tender.

Kraft Kitchens Tips

Make Ahead

Beets can be cooked and peeled ahead of time. Store in tightly covered container in refrigerator up to 3 days.

How to Prevent Beet Stains

When handling cooked or canned beets, it's easy to stain your hands and cutting board a bright pink colour from the juices. To prevent this, wear disposable latex gloves when handling cooked beets and cut them on a large glass or ceramic plate rather than on a cutting board.

K:45091v0ec:88288

(20)

Rated

by jewelia14 on 8/27/2009
" I love this recipe. Really tangy and simple. And I feel super healthy when I eat it. My husband wrinkles his nose at me everytime I make this, but he still eats every bit of it."

See All Ratings and Comments

Serving Size = 3/4 cup (175 mL)

Nutritional Information

Calories

Total fat

3.5 g

Saturated fat

0.5 g

Cholesterol

0 mg

Sodium

220 mg

Carbohydrate

10 g

Dietary fibre

2 g

Sugars

7 g

Protein

1 g

Vitamin A

70 %DV

Vitamin C

6 %DV

Calcium

2 %DV

Iron

4 %DV