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  1. Roasted Beets & Carrots

Roasted Beets & Carrots

02:00:00 8 servings, 1/2 cup (125 mL) each
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47 41 Reviews
Prep Time
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8 servings, 1/2 cup (125 mL) each

Beets and carrots share the spotlight in this simple roasted vegetable side dish, while KRAFT CALORIE-WISE CATALINA Dressing ensures this veggie side is bursting with flavour.

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Make It

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  • Heat oven to 425°F.
  • Wrap beets individually in foil. Bake 1 hour. Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick 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.

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.


  • 8 servings, 1/2 cup (125 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Fats

Nutrition Bonus

This delicious recipe is a creative new way to add more vegetables to your diet. And as a bonus, the colourful carrots provide an excellent source of vitamin A, per serving.

Nutritional Information

Serving Size 8 servings, 1/2 cup (125 mL) each
Calories 80
% Daily Value
Total fat 2g
Saturated fat 0.2g
Cholesterol 0mg
Sodium 250mg
Carbohydrate 16g
Dietary fibre 4g
Sugars 10g
Protein 2g
Vitamin A 120 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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