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Roasted Beets & Carrots

average rating

rate/review

prep time

15 min

total time

2 hr

makes

8 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

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 Calorie-Wise Catalina Dressing

2 tsp. ground ginger

Make It

HEAT oven to 425°F.

WRAP each beet in foil. Bake 1 hour. 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 10 to 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.