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Roasted Beets and Carrots

4.3 (19)
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Roasted Beets and Carrots recipe
photo by:
kraft
absolutly delicious!
posted by
NarkyJ
on 11/6/2011
time
prep:
15 min
total:
1 hr 45 min
servings
total:
10 servings, about 3/4 cup each
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What You Need

4
 fresh beets, trimmed
6
 carrots, peeled, cut diagonally into 3/4-inch-thick slices
2
tsp. olive oil
1/2
cup KRAFT Classic CATALINA Dressing
2
tsp. ground ginger

Make It

HEAT oven to 425°F.

WRAP beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.

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

BAKE 15 min. or until vegetables are tender.

Kraft Kitchens Tips

Make Ahead
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.
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.
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