Prep Time
13 Mins
Cook Time
25 Mins
4 servings (serving size: 1/2 cup)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

. Line a large baking sheet with foil.

Step 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.

Step 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.

Step 5

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

Oxmoor House Healthy Eating Collection

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