Roasted Root Vegetables

To store beets and carrots, trim the stems to about 1 inch and keep the roots in plastic bags in the refrigerator about 2 weeks. Peel the beets under cold running water to prevent them from staining your fingers.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 93
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Protein: 1.6g
  • Carbohydrate: 14.7g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 150mg
  • Calories from fat: 36%
  • Fiber: 2.2g
  • Calcium: 31mg


  • 1/2 pound beets (about 3 medium), trimmed and peeled
  • 3 medium carrots, peeled
  • 1 medium onion
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper


  1. Preheat oven to 450°.
  2. . Line a large baking sheet with foil.
  3. . Cut beets into 8 wedges each. Cut carrots in half lengthwise; cut halves into 3-inch pieces. Remove skin from onion; cut into large wedges, leaving root intact.
  4. . Place beets, carrot, and onion in a medium bowl; drizzle with oil, and toss well. Arrange vegetables in a single layer on prepared pan. Bake at 450° for 15 minutes; stir and bake an additional 10 minutes or until tender.
  5. . Return vegetables to bowl; add vinegar and remaining ingredients. Toss gently to coat.
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