Roasted Beets and Carrots

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prep time

15 min

total time

1 hr 45 min

makes

10 servings, 3/4 cup each

photo by:

kraft

recipe by: kraft

what you need

4 medium Beets (about 2 lb.), trimmed

6 medium Carrots

2 tsp. Olive oil

1/2 cup KRAFT CATALINA Dressing

2 tsp. Ground ginger

Make It

PREHEAT oven to 425°F. Wrap each beet tightly in foil; place in shallow baking pan. Bake 1 hour 15 min. Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.) Place carrots in large shallow baking dish. Add oil; toss to coat. Add to oven after the first 45 min. of the beet baking time.

UNWRAP beets; remove skins and stems. Cut each beet into 8 wedges. Add to carrots along with the combined dressing and ginger; toss to coat.

BAKE an additional 15 min. or until vegetables are tender.

Kraft Kitchens Tips

Make-Ahead

Beets can be roasted and peeled 2 to 3 days ahead. Store, covered, in the refrigerator until ready to use.

How To Prevent Beet Stains

When handling cooked or canned beets, it's easy to stain your hands and cutting board a bright pink from the juices. To prevent this, wear disposable latex gloves when handling cooked beets and cut them on a large glass or ceramic plate rather than a cutting board.