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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
13 mins
cook:
25 mins
total:
38 mins
Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • . Line a large baking sheet with foil.

  • . 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.

  • . 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.

  • . Return vegetables to bowl; add vinegar and remaining ingredients. Toss gently to coat.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

93 calories; fat 3.7g; saturated fat 0.5g; protein 1.6g; carbohydrates 14.7g; cholesterol 0mg; iron 0.8mg; sodium 150mg; calories from fat 36%; fiber 2.2g; calcium 31mg.
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