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10 servings, about 3/4 cup each
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The beets can be roasted and peeled in advance. Store in refrigerator up to 3 days before cutting into wedges and baking with carrots as directed.
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.
This delicious side dish is a creative new way to add more vegetables to your diet. And as a bonus, the carrots are rich in vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was the best, I'd never made fresh beets before. Will make again.
Surprised that this tasted so great. I cooked it for my parents and they were skeptical about it but sure enough it didn't last long. My 5 year old enjoyed it too. Who knew!!!
I made this recipe a year ago, and I am making it again now for a New years dinner. Such a simple recipe with such lovely flavors. Its part of the reason I chose to start growing my own beets!