Roasted Beets & Carrots

7
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"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."

Original recipe yields 7 servings
OK

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 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 & Variations


  • 4 pieces of tin foil, large enough to each cover a beet

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