Candy cane beets are also known as Chioggia beets. We love this variety because they don't stain like traditional red beets.

Recipe by Southern Living November 2009

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Recipe Summary test

hands-on:
20 mins
total:
50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Cut tops from yellow and candy cane beets, leaving 1/2-inch stems. Peel beets, and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.

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  • Toss yellow beets and carrots with 2 Tbsp. olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle vegetables in pan with 1/2 tsp. salt and 1/4 tsp. pepper.

  • Toss candy cane beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on remaining side of jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/4 tsp. pepper.

  • Bake at 425° for 15 minutes; stir once, and bake 15 minutes or until tender.

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