Roasted Beets & Carrots
Recipe: #16399
December 18, 2014
Categories: Side Dishes, Beet, Carrot, 5 Ingredients Or Less, Fathers Day, Sunday Dinner, Oven Roast, Gluten-Free, Kosher, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"Great combination of flavours. I made the Dressing (recipe#7738) but using catalina calorie wise dressing will still add lovely flavour and keep in mind your waist line. This is a Kraft Kitchen recipe."
Ingredients
Nutritional
- Serving Size: 1 (190.2 g)
- Calories 123.3
- Total Fat - 5.5 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 316.9 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 4.3 g
- Sugars - 10.9 g
- Protein - 2.3 g
- Calcium - 45.1 mg
- Iron - 1 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven 425f.
Step 2
Wrap each beet in a square of tin foil.
Step 3
Bake 1 hour.
Step 4
Remove from oven (do not unwrap), cool.
Step 5
Meanwhile, place the prepared carrots in a large shallow baking dish.
Step 6
Drizzle with oil, toss to coat.
Step 7
Bake 30 minutes.
Step 8
When the beets are cool, unwrap, remove skin & stems.
Step 9
Cut each beet into 8 wedges.
Step 10
Add to carrots along with the catalina dressing & ginger.
Step 11
Toss to coat.
Step 12
Bake 15 minutes or until veggies are heated through.
Tips
- 4 pieces of tin foil, large enough to each cover a beet